Recipe - Cranberry-Bean Stew With Parsley Salad

1 teaspoon Olive oil
1 md Onion,dice
2 md Carrots,dice
1 cn Tomato puree,28oz
1 cup Chicken broth
3 cup Cranberry beans,cooked
8 Garlic cloves,roasted,peel
1 md Zucchini,3/4"dice
1 md Yellow squash,3/4"dice
3 tablespoon Sage,fresh,chop
2 teaspoon Salt,kosher +
Pepper
One half cup Parsley leaves,whole
One fourth cup Celery leaves,whole
1 teaspoon Olive oil
2 teaspoon Lemon juice
4 cup 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

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