Meatless Monday

Soups make for a great meal when the weather is cold and are easy to cook ahead for a quick dinner you can eat all week.  Try this vegetarian recipe for Winter Vegetable Ragout tonight!

Winter Vegetable Ragout
Serves 6

• 1 1/2 lb. butternut squash, peeled and cut into 3/4-inch cubes
• 2 tablespoons olive oil
• 1 1/2 tablespoons minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large yellow onion, chopped
• 1 fennel bulb, halved, cored, and cut into 1-inch pieces
• 1 red pepper, cut into 1/2-inch pieces
• 1 teaspoon ground fennel seeds
• 1/3 cup white wine
• 15 oz. can Italian butter beans (or any other white bean), rinsed and drained
• 1 cup low-sodium vegetable broth
• 1/3 cup sliced sun-dried tomatoes
• 8 leaves rainbow chard, stems removed, cut crosswise into thick ribbons
• 1 cup rainbow chard stems, sliced ont he bias into 3/4-inch pieces
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage

Directions
1. Preheat oven to 400 degrees. Combine squash, 1 tablespoon olive oil, 1/2 tablespoon garlic, and 1/4 teaspoon each salt and pepper into a large baking dish.  Toss to coat, then roast for about 20 minutes or until tender.
2. Meanwhile, heat remaining oil in a large skillet over medium heat.  Add the onion and 1/4 teaspoon each salt and pepper. Saute for 3 minutes or until onions are soft.  Mix in remaining garlic and cook for 1 minute. Stir in fennel, red pepper, fennel seeds, and remaining salt. Cook for 5 minutes.
3. Pour wine and cook for 3 minutes or until pan is nearly dry. Add beans and vegetable broth; reduce heat to medium-low. Simmer for 15 minutes or until beans begin to break down and sauce thickens.
4. Add the cooked squash, sun-dried tomatoes, chard leaves, and chard stems. Cook for 10 minutes, adding water as needed to keep ragout saucy.
5. Stir in oregano, thyme, and sage just before serving.  Season with additional salt and pepper to taste, if needed.

Nutritional Information
(1 cup)
Calories: 200
Fat: 5 g
Saturated fat: 1 g
Carbohydrates: 36 g
Protein: 7 g
Fiber: 9 g

*Recipe created by Chef Annie Sommerville of Greens Restaurant in San Franisco