Indigenous Engagement

Summer Vegetable White Bean and Pesto Ragout

YIELD: 8 servings, 1 cup per serving

Walnut pesto

1/3 cupswalnuts, chopped rough
3/4 cupsparsley, chopped fine
2 tspgarlic, minced
3/4 cupsolive oil, extra virgin
1/4 tspsalt
1/8 tspblack pepper, ground


420 g4 cups white beans, cooked
84 g2 cups zucchini, diced medium
17 g2 cups cherry tomatoes, halved
1 g4 cups baby spinach, chopped rough
17 g4 cups low sodium chicken stock
42 g3 tbsp olive oil, extra virgin
84 g2 tbsp lemon juice
4 g2 tsp lemon zest
1/2 cups asiago, shredded
1 recipe walnut pesto (see above)
1 tsp salt
1 tsp black pepper

Chill flakes, to taste (optional)

Walnut pesto

  1. Combine all ingredients in a bowl. Cover and set aside until needed.
  2. Stir before using.


  1. In a large pot over medium-high heat, add the oil. Once the oil is hot, add the tomatoes. Sauté the tomatoes until they begin to blister, about 30 seconds.
  2. Add the zucchini to the pot. Continue to cook until the zucchini begins to brown, about 1 minute.
  3. Add the beans, stock, salt, and pepper to the pot. Bring to a simmer. Simmer until liquids begin to thicken, about 5 minutes.
  4. Add the spinach, lemon juice, and zest. Cook until the spinach is wilted. Remove from heat.

Serve while hot and garnish with asiago, walnut pesto, and chilli flakes (optional).

Note: Pine nuts can be substituted for the walnuts. If you’re making the pesto in advance, bring it to room temperature before serving.