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:
- 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.
- 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.)
- A few minutes before serving, stir in the orange zest and rosemary. Serve hot.
Serves 4 to 6