Mediterranean Ragout Recipe

Name: Mediterranean Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. extra-virgin olive oil; 2 large leeks, white and light green parts sliced; 2 medium stalks celery, sliced; 2 medium carrots, sliced; 6 medium cloves garlic, minced; 1 Tbs. chopped fresh rosemary; ⅛ tsp. red pepper flakes; 2 cups low-sodium vegetable broth; 8 oz. fresh cranberry beans shelled, or 1 cup frozen baby lima beans; 4 oz. green beans, trimmed and cut into 2-inch pieces (1 cup); 3 ripe medium tomatoes, halved, seeded and coarsely chopped (4 cups); 6 cups Swiss chard leaves, cut into 1/2-inch-wide ribbons; 1 cup sliced zucchini; 2 slices day-old country bread, cubed (2 cups); 1 cup Parmesan shavings, optional

Servings: persons

3 Tbs. extra-virgin olive oil
2 large leeks, white and light green parts sliced
2 medium stalks celery, sliced
2 medium carrots, sliced
6 medium cloves garlic, minced
1 Tbs. chopped fresh rosemary
⅛ tsp. red pepper flakes
2 cups low-sodium vegetable broth
8 oz. fresh cranberry beans shelled, or 1 cup frozen baby lima beans
4 oz. green beans, trimmed and cut into 2-inch pieces (1 cup)
3 ripe medium tomatoes, halved, seeded and coarsely chopped (4 cups)
6 cups Swiss chard leaves, cut into 1/2-inch-wide ribbons
1 cup sliced zucchini
2 slices day-old country bread, cubed (2 cups)
1 cup Parmesan shavings, optional

1
In Dutch oven or deep saute pan, heat 1 tablespoon oil over medium heat.
2
Add leeks and cook, stirring often, until softened but not browned, 1 1/2 to 2 minutes.
3
Add celery, carrots, garlic, rosemary and pepper flakes and cook, stirring, 1 minute.
4
Add broth and cranberry beans; bring to a simmer.
5
Reduce heat to medium-low, cover and simmer 15 minutes.
6
Add green beans, cover and simmer 5 minutes.
7
Stir in tomatoes, chard and zucchini and return to a simmer.
8
Cover and simmer until vegetables are tender, 6 to 10 minutes.
9
Remove from heat; season with salt and freshly ground pepper to taste.
10
Add bread and stir to moisten.
11
Cover Dutch oven and let stand until bread has softened and stew has thickened, about 5 minutes.
12
Spoon stew into shallow soup bowls and drizzle some remaining oil over each serving.
13
Garnish with Parmesan shavings if desired and serve immediately.

1117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 Tbs. extra-virgin olive oil, 2 large leeks, white and light green parts sliced, 2 medium stalks celery, sliced, 2 medium carrots, sliced, and more.

Yes, Mediterranean Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions