Garden Ragout for Midsummer with marjoram pesto

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by: Stacia






This ragout, which is nearly a soup, allows you to use all the great vegetables from the summer garden—the new garlic and delicate white turnips, the summer squash, skinny green beans, sweet onions, and ripe tomatoes. It doesn’t heat up the kitchen—you’re cooking for only about 15 minutes—and with only two of this and three of that, the preparation goes quickly. lt’s especially nice if you have your own home-cooked beans, so that their broth becomes the cooking liquid. This recipe is vegan. Start supper with an array of crostini and end with a salad and a cheese plate. You’ll want a good rustic bread for dipping. I’d like a ripe nectarine for dessert, and to drink, a fruity Dolcetto from the Piedmont.




ingredients

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serves: 4

1 shiny new onion (as opposed to an old storage onion) or 2 leeks (the white parts and an inch of the pale greens), finely diced

2 medium zucchini (green or yellow, cut into 1/2-inch or smaller dice)

2-3 medium carrots (about 6 ounces, cut into small dice)

3 small white turnips (peeled if desired and finely diced)

4 white mushrooms (caps closed, diced into 1/2-inch chunks)

1 handful of green beans (tipped, tailed, and cut into 1-inch pieces)

2 tablespoons olive oil

3 cloves garlic slivered

sea salt and freshly ground pepper

leaves (few) basil or marjoram

Marjoram Pesto

1 cup cooked flageolet or white beans (plus their broth)

1 large ripe tomato or a dozen cherry tomatoes (halved, quartered, or diced)

Nutrition Facts
Garden Ragout for Midsummer with marjoram pesto

Servings Per Recipe: 4

Amount per Serving

Calories: 163

  • Total Fat: 7.6 g
  •     Saturated Fat: 1.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 177 mg
  • Total Carbs: 22.6 g
  •     Dietary Fiber: 6.6 g
  •     Sugars: 11.6 g
  • Protein: 4.5 g
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preparation

1.  Cut all the vegetables, then warm the oil in a wide, deep pot. Add the vegetables (minus the cooked beans and tomatoes), plus half the garlic. Raise the heat and cook, stirring frequently, just to warm them up. Season with 1/2 teaspoon salt, a bit of pepper, and add 2 cups bean broth or water. Bring everything to a simmer or slow boil, slip a few basil or marjoram leaves into the pot, then lay a piece of parchment paper directly over the vegetables so that those on top don't dry out.

2.  Make the pesto.

3.  After 10 minutes, stir the beans into the pot with a cup of their broth. Add the tomatoes and cook for 5 minutes more or until the vegetables are done. Ladle the vegetables into soup or pasta plates, add a generous spoonful of the pesto to each, and serve hot or warm.

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