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Quick White Bean and Celery Ragout
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 ½-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 (or soft herbs like basil or parsley), for serving
  • Cooked pearl couscous or grilled bread, for serving
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