Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ea 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 +
1 x 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, SP. Simmer 10 min more.
: Toss together the parsley celery leaves, remaining olive
oil lemon juice. Season w/SP. 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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