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Cranberry-Bean Stew with Parsley Salad

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CATEGORY CUISINE TAG YIELD
Meats, Grains Stews, Tried 6 Servings

INGREDIENTS

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

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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