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  • Serves 4 (2.9 lb)
Summer White Bean Ragout

Ingredients

  • 1 pint cherry or grape tomatoes, halved 1 pint cherry or grape tomatoes, halved
  • 1/2 pound dried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya) 1/2 pound dried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya)
  • 1-1/2 cups chopped yellow onions, from about one large or two small onions 1-1/2 cups chopped yellow onions, from about one large or two small onions
  • 1-1/2 cups low sodium chicken or vegetable broth 1-1/2 cups low sodium chicken or vegetable broth
  • 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh chopped basil 2 tablespoons fresh chopped basil
  • 2 tablespoons fresh chopped mint 2 tablespoons fresh chopped mint
  • 3 large garlic cloves, minced 3 large garlic cloves, minced
  • 1-1/2 teaspoons tomato paste 1-1/2 teaspoons tomato paste
  • 1-1/2 teaspoons balsamic vinegar 1-1/2 teaspoons balsamic vinegar
  • Salt and pepper Salt and pepper

Nutritional values
Per serving (12 oz)

% Daily Values*
  • Total fat 15.6g 20%
  • Saturated fat 2.2g 11%
  • Protein 5.7g 11%
  • Salt 847.4mg 37%
  • Total carbs 22.2g 8%
  • Fiber, total dietary 5.8g 21%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on onceuponachef.com
Summer White Bean Ragout on onceuponachef.com
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