Quick White Bean and Celery Ragout

By Alexa Weibel

Updated February 1, 2023

  • Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
15 minutes
Rating
4(1,584)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

36 grams carbs; 3 milligrams cholesterol; 310 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 8 grams fiber; 665 milligrams sodium; 12 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add ⅓ cup vegetable stock and warm for 1 minute. Season with salt and pepper.

  2. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,584 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Chloe

With some tweaks this is delicious! My notes: Make sure the celery really is thinly sliced... Lemon pepper adds a nice note while cooking Added a clove or two of garlic Served with greek yogurt, parsley and basil, pesto, lemon wedge over couscous.

Magda

It was pretty bland. Added some lemon juice at the end to make it more flavorful.

Paul Woolf

Definitely add the lemon, and stir in the pesto at the end. The combo is magic! I'd also cook so the veg are a little more done than crisp tender, more like 15 mins, but that's a personal preference. And put in the beans earlier, makes it like a veg cassoulet

Dawn A.

I cut way down on the olive oil, sauteed the veggies first with garlic and red pepper flakes, then added the stock and beans, plus juice from half a lemon. Served with pearl couscous and a bit of pesto on top with the celery leaves. Delicious and so easy! With the couscous it made a filling veggie dinner with leftovers for lunch.

MaryFM

First time I made, we thought it was ok but a bit bland. The second time I used Butter Beans and added basil, coriander, lime juice and a a teaspoon of chilli sauce to the stew, then topped with more coriander, toasted walnuts and labneh - upgrade to wonderful!

Erik in Sacramento

Outstanding! And, as it claims, quick to come together.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.