Carrot & Asparagus Ragout.

Makes: 6 | Prep Time: 20 min. | Cook Time: 20 min.

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Ingredients

  • 6 slices semolina, French or Italian bread, cut inch thick
  • 3 cloves garlic, divided
  • 2 tablespoons olive oil
  • 1 medium DOLE® Onion, chopped
  • 3 medium DOLE Carrots , peeled and sliced into ½ -inch pieces (about 1 cup)
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 4 cups reduced-fat vegetable broth
  • 1 pound DOLE Asparagus, sliced into ½ inch pieces
  • 1 can (14.5 oz) stewed Tomatoes with Italian herbs
  • 1 bag (16 oz) DOLE Classic Cole slaw

Directions

  1. Preheat oven at 350° F
  2. Place bread slices on baking sheet.
  3. Bake 12 to 15 minutes or until golden brown, turning once.
  4. Remove from oven and rub one side of each bread slice with one of the garlic cloves to coat. Set toasts aside.
  5. Mince remaining 2 garlic cloves. Heat oil in large saucepan over medium heat
  6. Add onion, carrots and minced garlic. Cook until onion is tender, 2 to 3 minutes.
  7. Add beans, broth, asparagus, tomatoes, and cole slaw and bring to a boil
  8. Reduce heat; simmer 20 minutes, stirring occasionally.
  9. Place a slice of garlic toast in each of the six soup bowls and ladle 1 cup soup over each.