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Carrot and Asparagus Ragout

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Total Time (minutes)
45
Difficulty
1
Servings
6
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 350
Nutrients

Nutrition Facts

Serving Size 526g

Amount per serving
Calories 350 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 430 mg 18 %
Potassium 990 mg 28 %
Carbohydrate 52 g 17 %
Fiber 11 g 44 %
Sugars 10 g
Protein 18 g
Vitamin A 110 %
Vitamin C 80 %
Calcium 20 %
Iron 35 %
Vitamin E 15 %
Vitamin K 70 %
Thiamin 25 %
Riboflavin 30 %
Niacin 15 %
Vitamin B6 15 %
Folate 50 %
Phosphorus 25 %
Magnesium 20 %
Zinc 15 %
Selenium 25 %
Copper 30 %
Manganese 50 %
Molybdenum 70 %

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

A hearty French dish.

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
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 350F. 
  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. Add salt and pepper, to taste.

  9. Place a slice of garlic toast in each of the six soup bowls and ladle 1 cup soup over each. 

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Carrot and Asparagus Ragout A hearty French dish. Prep Time: Cook time: Serves: 6
Nutrition facts: 350 Calories, 9 grams fat
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, Salt and Pepper to taste, Directions:Preheat oven to 350F. 

Place bread slices on baking sheet.

Bake 12 to 15 minutes or until golden brown, turning once. 

Remove from oven and rub one side of each bread slice with one of the garlic cloves to coat. Set toasts aside. 

Mince remaining 2 garlic cloves. Heat oil in large saucepan over medium heat.

Add onion, carrots and minced garlic. Cook until onion is tender, 2 to 3 minutes. 

Add beans, broth, asparagus, tomatoes, and cole slaw and bring to a boil.

Reduce heat; simmer 20 minutes, stirring occasionally. Add salt and pepper, to taste.

Place a slice of garlic toast in each of the six soup bowls and ladle 1 cup soup over each.