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Italian Style Bean Ragout
1 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
1 tsp Italian seasoning herbs
2 Tbsp flour
3 cups vegetable or chicken broth
2 cans(15 ounces each) white beans, drained
1 can (14.5 ounces) Italian style diced tomatoes, undrained
1 small zucchini, shredded
1 jar(6.5 ounces) quartered marinated artichoke hearts, drained
1/4 cup chopped flat leaf parsley
1/2 tsp ground black pepper
garnish- grated parmesan cheese
Heat the oil in a 4 quart saucepan over medium heat. Add the onion,
garlic and herbs. Cook 2 minutes, then add the flour and cook,
stirring 1 minute more, Stir in the broth, beans, tomatoes, zucchini
and artichokes. Simmer 5 minutes then add the parsley and pepper.
Top each serving with cheese. Serves 4.
   
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