15 minutes
A quick and nutritious bean ragout featuring celery, zucchini, and cannellini beans, topped with crème fraîche and pesto.
cups
Celery Stalks, thinly sliced, leaves reserved
each
Zucchini, quartered lengthwise, cut into 1/2-inch pieces
each
Scallions, sliced on an angle
each
to taste
Black Pepper, freshly ground
to taste
Cannellini Beans, rinsed and drained
0 cans
Creme fraiche
to taste
Pesto
to taste
1. Simmer Stock and Oil
In a large, deep skillet, warm the vegetable stock and extra-virgin olive oil over medium heat until it begins to simmer.
2. Add Vegetables and Season
Add the celery, zucchini, and scallions to the skillet. Season with kosher salt and black pepper. Cook for about 5 minutes until the vegetables are crisp-tender.
3. Stir in Beans
Stir in the cannellini beans and let the mixture heat through for another 5 minutes, adding more vegetable stock if needed to adjust consistency.
4. Adjust Seasoning and Serve
Taste and adjust the seasoning with salt and pepper if needed. Serve the ragout in shallow bowls, topped with crème fraîche, pesto, and reserved celery leaves.
Comments (0)