White Bean Ragout

White Bean Ragout

from eatingwell.com
25 min
2

Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.

Ingredients

  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • ⅔ cup sliced zucchini
  • 1 teaspoon snipped fresh rosemary
  • 1 (15 ounce) can reduced-sodium white kidney (cannellini) beans, rinsed and drained
  • ½ cup reduced-sodium chicken broth
  • ½ cup chopped roma tomato
  • 2 cups fresh baby spinach
  • 2 tablespoons finely shredded Asiago cheese

Directions

  1. 1

    In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.

  2. 2

    Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.

White Bean Ragout Recipe | Only Recipes