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RECIPE
11 INGREDIENTS5 STEPS30MIN

White Bean Ragout

4.0
2 Ratings

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Once Upon A Chef

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The quick ragout of white beans and sweet summer tomatoes in a robustly flavored broth might just be my favorite recipe of the summer. The tomatoes, just barely cooked, burst in your mouth when you bite into them, and fresh herbs and a splash of balsamic vinegar liven the dish up.
30MIN
Total Time

Once Upon A Chef

The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Dry Cannellini Beans , soaked, cooked
or 2 15-ounce cans, drained and well-rinsed
1/4 cup
Extra-Virgin Olive Oil
1 1/2 cups
Chopped  Yellow Onions
3 cloves
Large  Garlic , minced
2 cups
Cherry Tomatoes , halved
1 1/2 cups
Low-Sodium Chicken Broth
or 1 1/2 cup Vegetable Broth
1/2 Tbsp
Tomato Paste
1/2 Tbsp
Balsamic Vinegar
to taste
Salt and Pepper
2 Tbsp
Chopped  Fresh Basil
2 Tbsp
Chopped  Fresh Mint

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Nutrition Per Serving

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CALORIES
221
FAT
14.4 g
PROTEIN
6.1 g
CARBS
18.9 g

Cooking Instructions

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Step 1
Heat the Extra-Virgin Olive Oil (1/4 cup) in a large pan over medium heat. Cook the Yellow Onion (1 1/2 cup) stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
Step 2
Add the Garlic (3 clove) and cook one minute more.

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Nutrition Per Serving
Calories
221
% Daily Value*
Fat
14.4 g
18%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
18.9 g
7%
Fiber
6.2 g
22%
Sugars
6.8 g
--
Protein
6.1 g
12%
Sodium
173.8 mg
8%
Vitamin D
--
--
Calcium
89.4 mg
7%
Iron
2.4 mg
13%
Potassium
110.3 mg
2%
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