vegetable-ragout-230229.json

{
    "directions": [
        "Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired."
    ],
    "ingredients": [
        "1 tsp olive oil",
        "1 medium onion, chopped",
        "1 red or yellow bell pepper, cored, seeded and chopped",
        "2 stalks celery, sliced",
        "2 large carrots, thinly sliced",
        "1 cup green beans, cut into 1-inch lengths",
        "1 1/2 cups halved cherry tomatoes",
        "1 cup frozen peas",
        "1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered",
        "2 cloves garlic, peeled and chopped",
        "1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon",
        "3/4 cup tomato juice (or vegetable broth)",
        "1 cup shredded baby spinach leaves"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Tomato",
        "Artichoke",
        "Green Bean",
        "Spinach",
        "Pea",
        "Bell Pepper",
        "Summer",
        "Self"
    ],
    "title": "Vegetable Rago\u00fbt",
    "url": "http://www.epicurious.com/recipes/food/views/vegetable-ragout-230229"
}