Fresh & Fast Vegetarian by Marie Simmons

Author:Marie Simmons [Simmons, Marie]
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt

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Make a Meal

Serve with Sautéed Shredded Beets with Orange and Basil ([>]) and Steamed Spinach with Ginger and Garlic Oil ([>]).

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CANNELLINI RAGOUT WITH LEEKS, GREEN BEANS AND ORANGE Vegan

Very slightly crunchy green beans add a pleasant textural contrast to the softness of this cannellini stew. The recipe goes together quickly and makes a satisfying meal. Orange zest and a medley of fresh herbs elevate the flavor profile.

Cook Time: 25 minutes

Serves: 4 to 6

¼ cup extra-virgin olive oil

2 large leeks, dark green tops and roots trimmed, halved lengthwise, thoroughly washed and cut into ¼-inch pieces (about 2 cups)

1 cup sliced (½ inch) celery, plus some of the leafy tops

1 garlic clove, grated

Pinch of crushed red pepper

1 can (14.5 ounces) diced tomatoes with juice

8 ounces green beans, cut into 1-inch lengths (about 2 cups)

Coarse salt and freshly ground black pepper

1 strip (½ by 2½ inches) orange zest, finely chopped

1 tablespoon finely chopped fresh Italian parsley

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh mint

1½ cups cooked or canned (one 15- to 16-ounce can) cannellini beans, rinsed and drained

Heat the oil in a large skillet until hot enough to sizzle a piece of vegetable. Add the leeks, sliced celery, celery tops, garlic and crushed red pepper and cook, stirring, over medium-low heat until the vegetables are tender but not browned, about 10 minutes.

Add the tomatoes, green beans, 1 teaspoon salt and a generous grinding of black pepper and bring to a boil. Simmer, stirring occasionally, over low heat until the green beans are crisp-tender, about 8 minutes. Add the orange zest, parsley, dill and mint, along with the cannellini and cook, stirring, until heated through, about 5 minutes. Season with salt and pepper to taste and serve.

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