Title: Cranberry Bean Stew with Parsley Salad
Categories: Soup
Yield: 6 Servings
| 1 | ts | Olive oil |
| 1 | md | Onion,dice |
| 2 | md | Carrots,dice |
| 1 | cn | Tomato puree,28oz |
| 1 | c | Chicken broth |
| 3 | c | Cranberry beans,cooked |
| 8 | | Garlic cloves,roasted,peel |
| 1 | md | Zucchini,3/4"dice |
| 1 | md | Yellow squash,3/4"dice |
| 3 | tb | Sage,fresh,chop |
| 2 | ts | Salt,kosher + |
| | | Pepper |
| 1/2 | c | Parsley leaves,whole |
| 1/4 | c | Celery leaves,whole |
| 1 | ts | Olive oil |
| 2 | ts | Lemon juice |
| 4 | c | Rice,cooked |
: Heat olive oil in large pot over med heat. Add onion & carrots &
saute 10min. Stir in tomato puree & chicken broth. Add beans & roasted
garlic, bring to boil, reduce heat & simmer 10min. Stir in zucchini &
squash, sage, S&P. Simmer 10 min more.
: Toss together the parsley & celery leaves, remaining olive oil &
lemon juice. Season w/S&P. Divide the rice among plates. Spoon stew over
rice & garnish w/parsley salad. Serve immediately. N.Y. Times, Aug.13, 1995