Vegetable Ragout

By Nitaj3

Ingredients

• Metric Ingredient Imperial
• 250 250 1 ml chicken or vegetable broth 1 cup
• 3 3 3 celery stalk, sliced 3
• 3 3 3 carrots, sliced 3
• 1 1 1 turnip, julienned 1
• 1 1 1 medium onion, cut in julienne strips 1
• 1 1 1 1 each red & green pepper, cut in strips 1
• 540 540 19 ml kidney beans, drained & rinsed 19 oz
• 1 1 1 garlic clove, minced 1
• 5 5 1 ml crushed dried thyme 1 tsp
• to & pepper to taste -
• 284 284 10 g spinach, trimmed 10 oz
• ROASTED TOMATO VINAIGRETTE -
• 10 10 10 small tomatoes, halved lengthwise 10
• 10 10 2 ml olive oil 2 tsp
• 45 45 3 ml balsamic vinegar 3 tbsp
• 75 75 1/3 ml olive oil 1/3 cup
• 15 15 1 ml fresh parsley, chopped 1 tbsp
• 5 5 1 ml garlic, minced 1 tsp
• 5 5 1 ml each dried basil & pepper 1 tsp
• 6 6

Preparation

Step 1

ROASTED TOMATO VINAIGRETTE: Place tomato halves on greased baking sheet; drizzle with 2 teaspoons (10 ml) olive oil. Bake at 350 F (180 C) for 35 minutes. Cool, remove skin and chop. In bowl; combine tomatoes, vinegar, remaining oil, parsley, basil and pepper. Set aside.
In large saucepan; bring broth to boil; add celery, carrots, turnip, onion, red and green peppers. Cover and reduce heat to simmer. Add beans and seasonings and continue to simmer until vegetables are tender. Quickly stir in spinach. Immediately drain off any broth and stir in vinaigrette. Heat through and serve immediately.

Serves 6