Hearty White Bean and Autumn Vegetable Ragout
A warming and flavorful ragout packed with seasonal root vegetables and protein-rich white beans, simmered in a simple tomato base.
Ingredients
- Onion100 g
- Garlic20 g
- Carrots150 g
- Bell Pepper100 g
- Tomato Passata200 ml
- Bell Pepper100 g
- Oil16 ml
- Salt2 g
- Pepper1 g
- White Beans300 g
- Celeriac150 g
- Vegetable Broth300 ml
- Thyme2 g
- Rosemary2 g
Instructions
- 1Step 1
Finely chop the onion (100g), mince the garlic (20g), peel and dice the carrots (150g) and celeriac (150g) into small cubes, and dice the bell pepper (100g). Drain and rinse the white beans (300g). (Prep time: 10 minutes)
- 2Step 2
In a pot or deep pan, heat the oil (16ml) over medium heat. Add the chopped onion and sauté for 4 minutes until softened.
- 3Step 3
Add the minced garlic, diced carrots, celeriac, and bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables start to soften slightly.
- 4Step 4
Stir in the white beans, tomato passata (200ml), vegetable broth (300ml), thyme (2g), rosemary (2g), salt (2g), and pepper (1g). Bring to a gentle simmer.
- 5Step 5
Cover and simmer for 6 minutes, stirring occasionally, until vegetables are tender and flavors have melded. Adjust seasoning if needed. (Cook time: 4 + 5 + 6 = 15 minutes)
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