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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Make a Vegetable Stew with Fennel - DIY Food & Drinks - Guidecentral
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- Title: Make a Vegetable Stew with Fennel
- Maker: Lenasophiya -
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Supplies:
- cabbage
- fennel
- leeks
- carrots
- potatoes
- tomato paste
- sausage
- vegetable oil
- salt,pepper, cinnamon.sugar
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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:
Tuscan White Bean and Kale Soup Ribollita
This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!
Full recipe at:
The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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LET'S TALK ABOUT FENNEL! | Jamie Oliver
Fennel is one of my favourite things to grow in the garden, there's so much you can do with it - just click here for some amazing recipes: . It's a great thing to give to kids too, Buddy chews this stuff everyday like bubblegum. Check out my new book Everyday Super Food too:
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Fennel, Tomato And White Bean Soup
This Fennel, Tomato and White Bean Soup is the perfect comfort food for some of the colder days headed our way. It comes together in a flash and by letting the soup simmer and reduce down for just 20 minutes, you end up with a thick, creamy base that tastes like it' been on the stove all afternoon.
Let me know if you give this one a try. I LOVE hearing from you guys!
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