Ingredients
- 1 to 1 ¼ pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled)
- ½ onion
- 3 plump garlic cloves; 1 crushed, 2 minced
- Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
- Salt
- 2 tablespoons extra-virgin olive oil
- 2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
- 1 celery stalk, chopped
- 1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
- Ground black pepper
- 1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups)
- Slivered fresh basil leaves for garnish
- Freshly grated Parmesan for garnish
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Nutritional Information
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Nutritional analysis per serving (4 servings)
281 calories; 9 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 13 grams protein; 4 milligrams cholesterol; 187 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
- Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
- Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
- Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.
1 hour
Dining and Cooking