Recipe for Cranberry-Bean Stew with Parsley Salad

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 tsp	Olive oil
1 med	Onion,dice
2 med	Carrots,dice
1 can	Tomato puree,28oz
1 cup	Chicken broth
3 cup	Cranberry beans,cooked
8 x	Garlic cloves,roasted,peel
1 med	Zucchini,3/4"dice
1 med	Yellow squash,3/4"dice
3 tbl	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

Instructions:

Instructions: 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

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