Quick White Bean and Celery Ragout

cooking.nytimes.com

Nuno Soares

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

Directions at cooking.nytimes.com

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