Fennel and cannellini bean stew


stew,vegetarian recipes, beans,bibby's kitchen@36,

Ingredients 14
Servings 4
Time 1h10

Ingredients

  • 1
    Tbs
    olive oil
  • 1
    large brown onion, finely diced
  • 2
    carrots, peeled and diced
  • 3
    sticks celery, diced
  • 1
    large bulb of fennel, hard inner core removed and roughly chopped
  • 1
    cloves
    garlic, minced
  • 400
    g
    tin chopped tomatoes
  • 2
    Tbs
    tomato paste
  • 1
    tsp
    sugar
  • 3
    bay leaves
  • 1
    stem fresh rosemary, de-stalked and finely chopped
  • 1
    c
    vegetable stock
  • 400
    g
    tin cannellini beans, rinsed and drained
  • handful
    flat leaf parsley, roughly chopped
 

Method

1h10
 

Heat the olive oil in a pan and sauté the onion, carrot, celery and fennel until soft. Stir in the garlic and cook for another minute.

Add the chopped tomatoes, tomato paste, sugar, bay leaves, rosemary and vegetable stock.

Cover with a lid and simmer for about 50 minutes until the vegetables are tender and the sauce is thickened.

Add the beans and stir through. Season with salt and freshly ground black pepper.

Cook for another 5 minutes. Top with parsley and serve with crusty sour dough bread and a green salad.

TIP

Should you have any leftovers, fill cooked gem squash with the bean stew, top with feta and pumpkin seeds. Place under a grill until golden and then scatter with a handful of spring onions and diced avocado. A two for the price of one recipe!

stew,vegetarian recipes, beans,bibby's kitchen@36,


Recipe by Bibbyskitchen@36. To see more Click HERE.


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