Quick White Bean and Celery Ragout

Name: Quick White Bean and Celery Ragout
Total time: 15 min
Ingredients: 2/3 cup vegetable stock, plus more as needed; 1/3 cup extra-virgin olive oil; 4 stalks celery, thinly sliced on an angle, leaves reserved; 2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into 1/2-inch pieces; 2 scallions, thinly sliced on an angle; Kosher salt and black pepper; 2 (15-ounce) cans cannellini beans, rinsed and drained; Crème fraîche, mascarpone or sour cream, for serving; Pesto, for serving; Cooked pearl couscous or grilled bread, for serving

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Total: 15 minutes

Servings: 5

Cost: $6.95 /serving

Author : Alexa Weibel

cannellini beans celery pesto

Instructions

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Step 1

Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add 1/3 cup vegetable stock and warm for 1 minute. Season with salt and pepper.

Step 2

Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread.

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