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. ---------------------------------------------------------------------------
Nutrition
Ingredients
