This is another one of those recipes I cobbled together with goodies from our CSA. We keep getting one bulb of fennel at a time, and I can only roast and grill fennel so often before I desperately need to try something else. One day a quick search in the freezer reveled white beans, and some leftover kale, and this delicious stew was the result. The kids loved it! We served it with some fresh bread, but it would also be great over polenta.
White Bean and Fennel Stew
1 TB olive oil2 1/2 cups white beans
One fennel bulb, chopped
1 large onion, diced
2 small carrots, diced
2 cloves of garlic
2 TB rosemary, minced
1 TB fresh basil, minced
2 cups of veggie broth
1/4 cup white wine
1 1/2 cup of chopped kale
- Using a dutch oven (if you have one) or a large sauce pan, over a medium-low heat, saute the fennel, onion and carrots in olive oil for 10-15 minutes
- Add the garlic and herbs and turn up the heat to medium. Cook for about 30 seconds
- Add the wine to deglaze and then bring it to a simmer. Simmer for 2-3 minutes
- Add in the beans and broth. Bring back up to a simmer
- Cover and cook on medium low for 20 minutes
- Add kale, cook for 5-10 minutes more
- If you used a dutch oven, you can now bake it at 350 for 5-10 min to thicken up the stew. Or, on the stove, just cook it uncovered for about 10 minutes.
2 thoughts on “White Bean and Fennel Stew”
Hi Marie. This sounds good and I would like to try it but, I hate fennel. Any suggestions for a substitute? Love you. Grandma
I would go for celery if you don’t like the fennel flavor. But the fennel is super mild once it is cooked down!