Cranberry-Bean Stew With Parsley Salad Recipe

Name: Cranberry-Bean Stew With Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 medium onion, peeled and diced; 2 medium carrots, peeled and diced; 1 28-ounce can tomato puree; 1 cup chicken broth, homemade or low-sodium canned; 3 cups cooked cranberry beans; 8 cloves roasted garlic, peeled; 1 medium zucchini, cut into 3/4-inch dice; 1 medium yellow squash, cut into 3/4-inch dice; 3 tablespoons chopped fresh sage; 2 teaspoons kosher salt, plus more to taste; Freshly ground pepper to taste; 1/2 cup whole parsley leaves; 1/4 cup whole celery leaves; 2 teaspoons fresh lemon juice; 4 cups cooked rice

Servings: persons

2 teaspoons olive oil
1 medium onion, peeled and diced
2 medium carrots, peeled and diced
1 28-ounce can tomato puree
1 cup chicken broth, homemade or low-sodium canned
3 cups cooked cranberry beans
8 cloves roasted garlic, peeled
1 medium zucchini, cut into 3/4-inch dice
1 medium yellow squash, cut into 3/4-inch dice
3 tablespoons chopped fresh sage
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
1/2 cup whole parsley leaves
1/4 cup whole celery leaves
2 teaspoons fresh lemon juice
4 cups cooked rice

1
Heat 1 teaspoon olive oil in a large pot over medium heat.
2
Add the onion and carrots and saute for 10 minutes.
3
Stir in the tomato puree and chicken broth.
4
Add the beans and roasted garlic, bring to a boil, reduce heat and simmer for 10 minutes.
5
Stir in the zucchini and yellow squash, sage, salt and pepper.
6
Simmer for 10 minutes longer.
7
In a small bowl, toss together the parsley and celery leaves, remaining teaspoon of olive oil and the lemon juice.
8
Season with salt and pepper to taste.
9
Divide the rice among 6 plates.
10
Spoon the stew over the rice and garnish with the parsley salad.
11
Serve immediately.

1071

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 medium onion, peeled and diced, 2 medium carrots, peeled and diced, 1 28-ounce can tomato puree, and more.

Yes, Cranberry-Bean Stew With Parsley Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cranberry-Bean Stew With Parsley Salad

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