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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Cranberry-Bean Stew With Parsley Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions