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Veggie Bean Ragout

kombu -- 1 in. piece 
1 onion -- cut into eight wedges 
2 cups winter squash -- 1 in. cubes 
1 cup green cabbage -- 1 in. pieces 
1 parsnips -- 1 in. chunks 
1 carrot -- 1 in. chunks 
1 cup navy beans -- cooked 
1 lemon -- grated 
1/4 cup mirin or white wine
soy sauce 
1/4 bunch fresh flat leaf parsley -- minced 

Place the kombu on the bottom of a deep soup pot. Layer the vegetables in the pot in the order listed, ending with the beans on top. Add the lemon zest and mirin and enough water to just cover the bottom of the pot room. 

Sprinkle lightly with soy sauce, cover, and bring to boil over medium low heat. Reduce heat to low and simmer until vegetables are just tender, about 35 minutes. Season to taste with soy sauce and cook, covered until any remaining liquid has been absorbed into the dish. Gently stir in parsley and serve.  


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