- mitch8793
Quick White Bean and Celery Ragout

By Alexa Weibel
YIELD 4 to 6 servings
TIME 15 minutes
Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is less precious but no less delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.
INGREDIENTS
⅔ cup vegetable stock, plus more as needed
⅓ 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
(https://cooking.nytimes.com/rec
ipes/2653-basic-pesto), for serving
Cooked pearl couscous or grilled
bread, for serving
Step 1
Combine the stock, oil, celery, zucchini and scallions in a large, deep
skillet; season generously with salt and pepper. Cook over mediumhigh,
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.