Title: Tuscan White Bean & Fennel Stew With Orange & Rosemary
Categories: Italian, Stews
Yield: 4 Servings
1 tb Olive oil -OR-
1/4 c Water
1 lg Sweet onion; chopped
2 md Carrots; halved lengthwise &
- cut into 1/4" half-moons
2 cl Garlic; minced
1 lg Fennel bulb; trimmed & diced
1/2 c Dry white wine
1 1/2 c Vegetable broth
1 lb Small red potatoes;
- unpeeled & quartered
14 1/2 oz Can diced tomatoes undrained
Salt
Black pepper; freshly ground
2 sm Zucchini;
- cut into 1/4" rounds
1 1/2 c Cooked cannelini or other
- white beans -OR-
15 oz Can beans; rinsed & drained
1 tb Orange zest; minced
2 ts Fresh rosemary; minced -OR-
1 ts Dried rosemary
Heat the oil or water in a large saucepan over medium-high heat. Add
the onion & carrots, cover, and cook until softened, about 5 minutes.
Add the garlic and cook, stirring, for 30 seconds. Add the fennel &
wine and bring to a boil. Reduce the heat to medium and simmer,
stirring frequently, until the wine is reduced by half, about 5
minutes. Add the broth, potatoes, tomatoes & their juice, and salt &
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, beans, and salt & pepper to taste. Simmer until the
ingredients are tender and the desired consistency is achieved, about
15 minutes. If a thicker stew is desired, puree about 1 cup of the
stew in a blender or food processor and stir back into the pot, or
use an immersion blender to puree some of the stew right in the pot.
A few minutes before serving, stir in the orange zest & rosemary.
Serve hot.
