This ragout recipe is pure cabin comfort — creamy white beans, earthy mushrooms, and herbs that make your whole kitchen smell like a forest retreat. It’s the perfect “slow down, breathe, and savor” kind of meal.
INGREDIENTS
- Olive oil (1 tablespoon)
- Mushrooms (3 cups, sliced, cremini or button)
- White beans (1 can, 15 oz, drained and rinsed)
- Zucchini (1 medium piece, diced)
- Crushed tomatoes (1 cup)
- Vegetable broth, low-sodium (1 cup)
- Baby spinach (2 cups)
- Parsley (2 tablespoons, chopped, optional)
- Onions (1 cup, finely chopped)
- Garlic (3 cloves, minced)
- Fresh thyme (1 teaspoon, chopped)
- Smoked paprika (1 teaspoon)
- Black pepper (1/2 teaspoon)
- Lemon (1/2 piece, sliced into wedges)
STEP-BY-STEP INSTRUCTIONS
- Set a large pot over medium heat and drizzle in your olive oil. Once it shimmers, add your chopped onions. Let them soften until they turn translucent and become fragrant.
- Toss in all those sliced mushrooms. They’ll look like too many at first, but give them a few minutes, and they’ll shrink down and caramelize into savory goodness. Add your garlic and cook for 30 seconds until fragrant.
- Stir in the diced zucchini and let it mingle with the mushrooms for 2-3 minutes. It’ll soften just enough to feel tender but still hold its shape.
- Pour in the crushed tomatoes and vegetable broth. Sprinkle in smoked paprika, thyme, and black pepper. Give everything a stir like you’re settling in under a warm blanket.
- Add your white beans—creamy, hearty, and amazing for blood sugar balance. Let everything simmer for 10 minutes until thick and stewy.
- Stir in the baby spinach just until it wilts beautifully. Adjust the seasoning to your liking.
- Serve warm and squeeze a lemon wedge over each bowl. Top with parsley for an extra touch, if desired.
NUTRITIONAL INFORMATION (Per Serving)
- Calories: 285
- Protein: 14g
- Carbohydrates: 38g
- Fiber: 10g
- Fat: 7g
- Serving Size: 4 servings