Recipe: Tuscan White Bean and Fennel Stew with Orange and Rosemary

Two things: I love this stew. And, Cancer hates all those vegetables!

From the cookbook Vegan Planet by Robin Robertson, the “Tuscan White Bean and Fennel Stew” is an absolute winner. Tommie and I were both highly disappointed last night when we realized we were full and could not fit another spoonful into our bellies. I knew I had to share it with you. Enjoy!

What you’ll need:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium-sized carrots, halved lengthwise and cut into 1/4″ thick half-moons
• 2 garlic cloves
• 1 large fennel bulb, trimmed and diced
• 1/2 cup dry white wine
• 1 1/2 cups Vegetable Stock
• 1 pound small red potatoes, unpeeled and quartered
• 1 14.5-ounce can diced tomatoes, undrained
• Salt and freshly ground black pepper
• 2 small zucchini, cut into 1/4″ thick rounds
• 1 1/2 cups cooked or one 15-ounce can cannellini or other white beans, drained and rinsed
• 1 tablespoon minced orange zest (from one medium to large orange)
• 2 teaspoons minced fresh rosemary leaves or 1 teaspoon dried (I always recommend fresh!!!)

What to do:

1. Heat the olive oil in a large saucepan over medium-high heat until shimmering. Add the onion and carrots, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring for 30 seconds. Add the fennel and wine and bring to a boil. Reduce the heat to medium and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes. Add the stock, potatoes, tomatoes and juice, and salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes soften, about 20 minutes.
2. Add the zucchini and beans. Simmer until the ingredients are tender and the desired consistency is achieved, about 15 minutes. If a thicker stew is desired, puree 1 cup of the stew in a blender or food processor and stir back into the pot. (I used an immersion blender and liked the consistency.)
3. A few minutes before serving, stir in the orange zest and rosemary. Serve hot.

Serves 4 to 6