How To make Bean Stew with Fennel & Tomatoes
1 lb Dried cannellini beans
- rinsed 4 c Vegetable stock or broth
1 Bay leaf
6 Garlic cloves
- unpeeled, crushed slightly 2 lg Bulbs fennel
1/2 c -Olive oil, -OR- up to:
2/3 c Olive oil
-Pref. Greek extra virgin 5 c Peeled, seeded, tomatoes *
-(*chopped), with juice -fresh or canned 1 c Chopped fresh parsley
1 Lemon; juiced
Salt Freshly ground black pepper Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour 1. Soak beans in a large bowl of water to cover for several hours or
overnight. Drain. 2. Place soaked beans into a pot with stock or broth and enough water to
cover by 2 inches. Add bay leaf and whole garlic cloves. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Don't drain beans until fennel and tomato sauce is cooked. 3. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and
reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary. 4. Add tomato to fennel; cook 5 or 6 minutes. Discard garlic and bay leaf
from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients. Add parsley and chopped fennel leaves. Season with salt and pepper. Remove from heat, add lemon juice and remaining olive oil to taste. Serve warm or at room temperature. Yield: 6 to 8 Servings Adapted from "Chicago Tribune Food Guide", 4 March 1993 by Diane Kochlias
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SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
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???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
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0:00 Introduction
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1:49 Adding beans and broth
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3:45 Taste test
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Italian White Bean & Sausage Stew - Food Wishes
Not everyone is lucky enough to grow up with an Italian grandmother around, but this hearty, comforting, and delicious Italian White Bean & Sausage Stew is a little bit of what that’s like, in bowl of food form. Above and beyond the warm feels, this easy to make “stew” is fast and very affordable, especially if you use dried beans.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Italian White Bean & Sausage Stew recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
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