Tuscan White Bean and Fennel Stew With Orange and Rosemary

READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat olive oil in large sauce pan over medium-high heat.
  • Add onion and sauté until soft, about 5 minutes.
  • Add garlic and cook stirring for about 30 seconds.
  • Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
  • Add the stock, potatoes, tomatoes and salt and pepper to taste.
  • Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
  • Add the zucchini, beans and salt and pepper to taste.
  • Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
  • A few minutes before serving, stir in the orange zest and rosemary.
Advertisement