Italian Vegetable Ragout

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 1/2 cup dry white wine
• 2 zucchini, halved lengthwise and cut into 1/2-inch slices
• 2 lbs plum tomatoes, chopped
• 1/8 - 1/4 teaspoon hot red pepper flakes
• 2 cups cannellini beans (cooked or 1 can)
• 1/4 cup fresh parsley (1/4 cup chopped fresh or 1/8 cup dried)
• 1/4 cup dried basil
• salt, to taste (optional)
• fresh ground pepper, to taste (optional)

1. Heat the olive oil over medium heat in a large skillet.
2. Add the onion, cover, and cook until softened, about 5 minutes.
3. Uncover, add the wine, and cook until it evaporates.
4. Add the zucchini, tomatoes, red pepper flakes, beans, and parsley.
5. Cover and cook over medium-low heat for 20-60 minutes or until the vegetables are tender.
6. Add the basil and season to taste with salt and pepper, if using.
7. This ragout is especially good topped with cooked quinoa.

olive oil, onion, white wine, zucchini, tomatoes, hot red pepper, cannellini beans, parsley, basil, salt, fresh ground pepper

Taken from www.food.com/recipe/italian-vegetable-ragout-256713 (may not work)