Creamy White Bean Tomato Ragu
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 cups
Creamy White Bean Tomato Ragu, made creamy with roasted eggplant. Oil free, vegan, and gluten free with in-season ingredients at their peak!
  • 1½ c onions, chopped (I used red, but can use sweet whites)
  • 1 large eggplant or 2 medium, roasted (see instructions), 2 cups of roasted eggplant
  • 5 cups fresh tomatoes
  • 1 cup fresh bell pepper (which ever color you have)
  • 4 cups zucchini
  • ¼ cup minced banana pepper
  • 4 cups cooked white/cannellini beans-2 cans, rinsed and drained
  • 1½ tsp salt
  • 2 tbsp chopped garlic
  • 1½ tbsp fresh lemon juice
  • Black pepper to taste
  • 4 cups of chopped kale or other greens
  • 1 cup of fresh basil
  • ¼ c scallions
  • **Note not pictured in mise en place, I added in 1 ear of fresh corn I had left over (it added sweetness, but not necessary)
  1. Piece the skin of eggplant, and place on a tray. Roast at 400 degrees for about 40-50 minutes until skin begins to deflate
  2. Once eggplant is finished, open and scoop out the inside
  3. Place roasted eggplant, onions, tomatoes, peppers, zucchini, cannellini beans, salt, and garlic into a pot, and bring to a simmer. Cook until thickened, about 20 minutes.
  4. When finished, season with pepper, stir in fresh greens, basil until wilted, and lemon juice
  5. Serve a top your favorite pasta and top with fresh scallions and basil
1,302 mg potassium, 165% Vitamin C, 102% Vitamin A, 19% iron, 13% calcium
Nutrition Information
Serving size:  Calories: 184 Fat: 1 g Carbohydrates: 40.4 g Fiber: 15.8 Protein: 11.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at