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Recipes Nugget Markets Signature Recipes

Fennel & White Bean Ragout

Prep time
15 minutes PT15M
Cook time
45 minutes PT45M
Yield
6 servings
Difficulty
1 out of 5 on the difficulty scale

This hearty stewed vegetable and bean offering can be served with your favorite protein or as a vegan entrée that is sure to satisfy!

Ingredients

  • 4 tablespoons olive oil
  • 2 fennel bulbs, julienned
  • 1 large red onion, julienned
  • 28 oz. can San Marzano diced tomatoes
  • 1 sprig fresh thyme, chopped
  • 9½ oz. can Strianese cannellini beans
  • 2 sprigs Italian parsley, chopped
  • Salt & pepper

Preparation

1. In a large skillet, heat olive oil over medium-low heat and add fennel and onions.

2. Sweat vegetables over low heat until translucent, about 10 minutes, stirring often.

3. Add tomatoes and thyme and continue to simmer for 30 minutes.

4. Add beans and parsley and simmer for another 10-15 minutes.

5. Season with salt and pepper and serve.

Pair with

  • Pinot Noir

    Pinot Noir is known for its remarkably lithe, silky textures and earthy aromas. The best Pinots exude warm baked cherries, cedar, cigar and chocolate. Pinots are typically high in alcohol and lighter in body, color and tannins than Cabernet Sauvignon, Merlot or Zinfandel.

  • Zinfandel

    Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.

  • Sangiovese

    Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.

  • Chianti

    One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.