Fennel and White Bean Stew

Fennel and White Bean Stew
1 large bulb fennel
6 cloves garlic, chopped
1 large (28-ounce) can great northern or cannellini beans, rinsed and drained
2 cups vegetable broth, divided
1 tsp. dried rosemary, crushed
1 1/2 tsp. oregano
salt to taste
freshly ground pepper, to taste
4 small zucchini, cubed
4 ounces mushrooms, sliced
Prepare the fennel by removing the stalks and leaves (save them for another use). Slice about 1/4 inch off the bottom of the bulb, and cut the bulb in half, down through the middle (top to bottom). Cut each half into thin wedges, top to bottom.
Brush or spray a large pot with olive oil. Heat it, and add the fennel. Sauté for about 3 minutes and then add the garlic and sauté for another 2 minutes. Add the beans, 1 cup of vegetable broth, and all seasonings. Turn the heat to low and simmer for 15 minutes.
Add the other cup of vegetable broth, the zucchini, and the mushrooms. Cover and simmer another 10 minutes, or until the zucchini is tender but not overcooked. Serve in bowls alone or over brown rice or other grain.
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free


















6 Comments:
Spring is in the air here -- I see zucchini in dishes, and it makes it seem that much more real!
I've never seen or eaten a fennel bulb. Does it have the same taste as fennel seeds?
I'm always up for new and unique flavors, especially when zucchini is involved!
BOY I'm excited for summer...
(PS: We're still waiting to get to the post office for a mailing envelope for E's surprise. It's good you haven't told her, or her heart would be broken by now!)
Can anyone tell me what fennel is. Is it some sort of leafy vegetable? I don't think that I've ever had it, unless I didn't know what I was eating. The picture of the food looks delicious though- I'm sure I would eat and enjoy even if I didn't know what it was.
Hi Shawn! The taste of fennel bulb is like fennel seed, only not quite as strong. (Don't worry--I didn't want to ruin E's surprise.) :-)
Here is a webpage that you and anonymous might find helpful about fennel. I've just begun to be able to find it in my local grocery store, where it looks like the photo on that site, but with the long celery-like stalks still attached.
i wish i could like zucchini more...
what you created looks tasty!
Yum! I love braised or saute'd fennel. Lovely recipe!
This looks lovely, light, and luscious... though at my house a drizzle of Bariani extra-virgin olive oil would be a tempting finish.
http://mindycooks.blogspot.com
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