Cranberry-Bean Stew With Parsley Salad

• 2 teaspoons olive oil
• 1 medium onion, peeled and diced
• 2 medium carrots, peeled and diced
• 1 28-ounce can tomato puree
• 1 cup chicken broth, homemade or low-sodium canned
• 3 cups cooked cranberry beans
• 8 cloves roasted garlic, peeled
• 1 medium zucchini, cut into 3/4-inch dice
• 1 medium yellow squash, cut into 3/4-inch dice
• 3 tablespoons chopped fresh sage
• 2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1/2 cup whole parsley leaves
• 1/4 cup whole celery leaves
• 2 teaspoons fresh lemon juice
• 4 cups cooked rice

1. Heat 1 teaspoon olive oil in a large pot over medium heat.
2. Add the onion and carrots and saute for 10 minutes.
3. Stir in the tomato puree and chicken broth.
4. Add the beans and roasted garlic, bring to a boil, reduce heat and simmer for 10 minutes.
5. Stir in the zucchini and yellow squash, sage, salt and pepper.
6. Simmer for 10 minutes longer.
7. In a small bowl, toss together the parsley and celery leaves, remaining teaspoon of olive oil and the lemon juice.
8. Season with salt and pepper to taste.
9. Divide the rice among 6 plates.
10. Spoon the stew over the rice and garnish with the parsley salad.
11. Serve immediately.

olive oil, onion, carrots, tomato puree, chicken broth, cranberry beans, garlic, zucchini, yellow squash, fresh sage, kosher salt, freshly ground pepper, parsley, celery, lemon juice, rice

Taken from cooking.nytimes.com/recipes/4952 (may not work)