Fennel and White Bean Stew

by on April 12, 2006
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Last night’s dinner was a simple stew built around the lovely, anise-like flavor of fennel. I began by sautéing fennel and garlic and added only minimal seasonings in order to play up the fennel taste, not distract from it. I added zucchini and mushrooms near the end, but you can substitute any vegetable you like–spinach, kale, and carrots would all be welcome here (put carrots in with the fennel to give them time to cook). Served with an equally simple salad of baby spinach, tomatoes, red bell pepper, and tangerine slices, this was a quick yet satisfying meal.

Fennel and White Bean Stew


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{ 4 comments… read them below or add one }

1 Sangeeta October 2, 2010 at 8:40 pm

Thank you Susan ! I just made this stew and it tastes wonderful…..I added savory seasoning since that was what I had. As you said perfect for a simple meal.


2 Moni February 22, 2011 at 10:46 am

I’ll be making this tonight. Thank you for the recipe! 😉 Looking forward to it


3 Julie & Marty July 19, 2011 at 4:30 pm

We had this last night. It is a very simple dish and it had a very mild flavor. I have never had fennel before and I really didn’t taste it. I tasted rosemary mostly because we used fresh instead of dried. I still liked it though, it was nice. My husband decided he did not.


4 Holly J July 22, 2015 at 7:34 pm

We tried this recipe tonight and we (the vegan kids and omnivore mom and dad) all loved it. Next time we might add a 1/4 cup of white wine, though this dish is great as is. Kudos!


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