Quick White Bean and Celery Ragout

Name: Quick White Bean and Celery Ragout
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 2/3 cup vegetable stock, plus more as needed; 1/3 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 1/2-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

By Alexa Weibel

Updated Feb. 2, 2023

Quick White Bean and Celery Ragout — Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 15 minutes
Rating: 4(1,489)
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.

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Ingredients

Yield:4 to 6 servings

⅔cup vegetable stock, plus more as needed
⅓cup extra-virgin olive oil
4stalks celery, thinly sliced on an angle, leaves reserved
2medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces
2scallions, 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

Preparation

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.
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.

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Ratings

4 out of 5

1,489 user ratings

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Comments

Chloe5 years ago

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.

Magda5 years ago

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

Paul Woolf5 years ago

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

Margaret3 days ago

Easy and we liked it. Agreed on lemon. Made pesto (without nuts and cheese) ro scatter overFor two people, we used the same amount of vegetables but only one can of the drained beans.

Leora4 months ago

No zucchini so I used spinach. Also added an onion. 1 clove garlic 8 stalks of celery. 1 can beans. Quite delicious even without lemon, salt, or pepper.

Zack S4 months ago

Serve with a squeeze of lemon

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