Topped with Asiago cheese, this bean ragout dinner for two is perfect for a cool fall night.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.

  • Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.

Nutrition Facts

263 calories; protein 15.1g; carbohydrates 38.2g; dietary fiber 11.4g; sugars 4g; fat 7g; saturated fat 2.2g; cholesterol 6.3mg; vitamin a iu 2345IU; vitamin c 25.6mg; folate 79mcg; calcium 230.5mg; iron 5.6mg; magnesium 37.8mg; potassium 341.1mg; sodium 418.1mg.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I will start by saying that I rated this a 4 because I did not prepare/eat it as the directions state so i'm not sure how it would taste if done "correctly". Let me elaborate- I decided to cook up the vegetables and use it as a topper to my salads for the week. I made it without rosemary or spinach I used red onion and it had no chicken broth (as that would have made it too soupy for a cold salad). I refrigerated the mix overnight and then put a portion of it on top of my spring salad mix. It was super delicious that way if you want a nutritious cold bean salad! Read More