Tuscan Vegetable Ragout
Vegetarian Times: Fast and Easy
2 teaspoons olive oil
2 zucchini, halved lengthwise and cut into 1/2-inch slices
3 cloves garlic, minced
2 (15 1/2-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) can quartered artichoke hearts
1 (8-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley or basil, divided
2 tablespoons coarsely chopped kalamata olives
1 tablespoon capers, coarsely chopped
Salt to taste
Freshly ground black pepper to taste
Heat oil in large stockpot over medium heat. Add zucchini and garlic, cover and cook until softened, about 5 minutes. Stir in beans, artichoke hearts, and tomatoes, and cook until vegetables are tender, about 15 minutes.
Add 2 tablespoons parsley, olives and capers, and stir to blend. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.