Cranberry-Bean Stew with Parsley Salad

         Yield: 6 Servings
Categories: Stews

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