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.

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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.