Try this Cranberry-Bean Stew with Parsley Salad recipe, or contribute your own.
Suggest a better description: Heat olive oil in large pot over med heat. Add onion & carrots & saute 10min. Stir in tomato puree & chicken broth. Add beans & roasted garlic, bring to boil, reduce heat & simmer 10min. Stir in zucchini & squash, sage, S&P. Simmer 10 min more. : Toss together the parsley & celery leaves, remaining olive oil & lemon juice. Season w/S&P. Divide the rice among plates. Spoon stew over rice & garnish w/parsley salad. Serve immediately. N.Y. Times, Aug.13, 1995
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 6 | ||
Calories from Fat: 4 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 154.8mg | 5 % | |
Potassium 15.8mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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