Cranberry-bean Stew With Parsley Salad Recipe

Cranberry-bean Stew With Parsley Salad Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
1 tsp: Olive oil,
1 medium: Onion, dice
2 medium: Carrots, dice
1 can: Tomato puree, 28oz
1 cup: Chicken broth,
3 cup: Cranberry beans, cooked
8 each: Garlic cloves, roasted,peel
1 medium: Zucchini, 3/4"dice
1 medium: Yellow squash, 3/4"dice
3 tbsp: Sage, fresh,chop
2 tsp: Salt, kosher +
Pepper,
1/2 cup: Parsley leaves, whole
1/4 cup: Celery leaves, whole
1 tsp: Olive oil,
2 tsp: Lemon juice,
4 cup: Rice, cooked

Directions:

: 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


Source from luhu.jp