8-vegetable bean ragout
20
- Prep Time15 min
- Total Time15 min
- Makes5 cups (1.25 L)
© Royalty-Free/Masterfile
Ingredients
1 tbsp vegetable oil
1 large onion, sliced
1 large carrot, thickly sliced
2 garlic cloves
1 stalk celery, thickly sliced
2 cups thickly sliced mushrooms
1/4 tsp black pepper
1/4 tsp Tabasco sauce
540-mL can pasta-style or Italian stewed tomatoes
540-mL can beans, such as Romano or kidney, drained
1 cup frozen or canned corn kernels, or frozen green beans or a mix of each
1/4 cup chopped fresh coriander
Instructions
Heat oil in a large saucepan set over medium heat. Add onion, carrot and garlic. Cook 5 minutes. Stir in celery, mushrooms, pepper and Tabasco.
Add tomatoes, including juice. Bring to a boil. Cover and simmer, stirring often, about 20 minutes. Stir in drained beans and frozen vegetables. Continue cooking until hot, from 5 to 10 minutes. Stir in coriander.
Nutrition (per serving)
Calories 197, Protein 9.3g, Carbohydrates 36.1g, Fat 3.5g, Fibre 9.9g, Sodium 565mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.