Italian Vegetable Ragout

This Italian Vegetable Ragout is a comforting, hearty stew that celebrates the earthy flavors of root vegetables and legumes. The dish combines tender chunks of potatoes, carrots, and Brussels sprouts with protein-rich chickpeas, all simmered in a rich, aromatic base of onions, garlic, celery, and fresh marjoram. The texture is soft yet substantial, making it a perfect source of warmth and satisfaction. It is an ideal meal for cool evenings, family gatherings, or when you want a wholesome, plant-based dinner that feels indulgent without being heavy.

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 320

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Italian Vegetable Ragout is a comforting, hearty stew that celebrates the earthy flavors of root vegetables and legumes. The dish combines tender chunks of potatoes, carrots, and Brussels sprouts with protein-rich chickpeas, all simmered in a rich, aromatic base of onions, garlic, celery, and fresh marjoram. The texture is soft yet substantial, making it a perfect source of warmth and satisfaction. It is an ideal meal for cool evenings, family gatherings, or when you want a wholesome, plant-based dinner that feels indulgent without being heavy.

Ingredients

1 pound Boiling potatoes, peeled
1 pound Brussels sprouts, tough leaves removed, ends trimmed
1 medium Cauliflower, cut into large florets
1 pound Swiss chard, tough stems removed, torn into bite-size pieces
2 tablespoons Olive oil
1 cup Chopped onion
1 cup Chopped celery
3 large Garlic cloves, finely chopped
1 tablespoon Fresh marjoram (or 1 teaspoon dried marjoram)
1 large Zucchini, ends trimmed
2 large Carrots, peeled
1 teaspoon Coarse salt
1/4 teaspoon Freshly ground black pepper
16 oz Can chick peas, drained and rinsed with water

Directions

1
Peel the potatoes and cut them into 1 1/2-inch cubes.
2
Trim the ends of the Brussels sprouts, remove any tough outer leaves, and cut them into 1 1/2-inch cubes.
3
Cut the cauliflower into large florets.
4
Remove the tough stems from the Swiss chard and tear the leaves into bite-size pieces.
5
Trim the ends of the zucchini and cut into 1-inch cubes.
6
Peel the carrots and slice them thickly on the diagonal.
7
Heat olive oil in a large pot or Dutch oven over medium heat.
8
Add the chopped onion and celery, and sauté until softened, about 5 minutes.
9
Stir in the finely chopped garlic and marjoram, cooking for another minute until fragrant.
10
Add the potatoes, carrots, Brussels sprouts, and cauliflower to the pot.
11
Season with salt and black pepper, then add enough water or vegetable broth to just cover the vegetables.
12
Bring to a boil, then reduce heat to low, cover, and simmer until the vegetables are tender, about 20-25 minutes.
13
Stir in the chickpeas and zucchini, and continue to simmer uncovered for 5-10 minutes until the zucchini is cooked but still holds its shape.
14
Fold in the torn Swiss chard leaves and cook for 2-3 minutes until wilted.
15
Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Sodium 450mg19%
Total Carbohydrate 50g17%
Dietary Fiber 10g40%
Sugars 5g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This ragout keeps well in the refrigerator for up to 4 days. Store in an airtight container. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

Variations: For a heartier meal, you can add diced tomatoes or a can of tomato puree to the base for a richer sauce. Feel free to swap other seasonal vegetables like green beans or bell peppers.

Tip: If using dried marjoram, add it with the onions to allow the flavor to bloom. If using fresh, add it towards the end of cooking to preserve its bright aroma.

Ingredient Note: "Boiling potatoes" refers to waxy potatoes like Yukon Gold or Red Potatoes, which hold their shape well during simmering.

Keywords: italian, vegetable, ragout, stew, vegan, plant-based, chickpeas, brussels sprouts, potato, carrot, zucchini, marjoram, dinner, healthy, rustic, comfort food, simmered, herbs, garlic, onion

Read it online: https://www.chefs-mate.com/recipe/italian-vegetable-ragout-2/