Tuscan White Bean and Fennel Stew With Orange and Rosemary

May 10, 2023May 10, 20230 1
Tuscan White Bean and Fennel Stew With Orange and Rosemary is a hearty, flavorful dish perfect for chilly nights.
in Stew

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 large yellow sweet onion , chopped
2 garlic cloves , minced
1 large fennel bulb , trimmed and diced
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 lb small red potato , unpeeled and quartered
1 can diced tomatoes with juice , undrained
salt & fresh ground pepper ( to taste )
2 small zucchini , cut into 1/4 inch thick rounds
1 can cannellini or ( 15 ounce ) can other white beans
1 tablespoon orange zest
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

Nutrision Information

Servings Per Recipe
4-6
Calories
365
Sugar
9g
Fat
10g
Tuscan White Bean and Fennel Stew With Orange and Rosemary is a hearty, flavorful dish that is perfect for chilly nights. This vegetarian and gluten-free stew takes advantage of warm and fragrant spices like orange zest and rosemary to bring out the natural sweetness of the fennel. Rich in protein and fiber, this stew is both satisfying and filling. The beans and potatoes provide plenty of complex carbohydrates, while the fennel adds a touch of sweetness and crunch. Serve this dish with a loaf of crusty bread and a glass of red wine for a cozy, comforting meal.

Instructions

1.In a large pot or Dutch oven, heat the olive oil over medium heat.
2.Add the onion and garlic and sauté for 5 minutes, or until the onion is softened.
3.Add the fennel and continue to sauté for an additional 5 minutes.
4.Pour in the white wine and simmer for 2 minutes, or until the liquid has reduced by half.
5.Add the vegetable broth, quartered potatoes, diced tomatoes with juice, salt and pepper, and bring to a boil.
6.Reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
7.Add the zucchini, cannellini beans, orange zest, and rosemary and simmer for an additional 5 minutes, or until the zucchini is tender and the beans are heated through.

PROS

This Tuscan White Bean and Fennel Stew is a vegetarian and gluten-free dish that is both hearty and flavorful.
The combination of fennel, orange, and rosemary lends this dish a unique, fragrant flavor.
The beans and potatoes provide plenty of fiber and protein, making it a filling meal.

CONS

Some may not enjoy the licorice-like flavor of the fennel, and the stew may be too thick for some palates.
Additionally, the dish is relatively high in carbohydrates due to the potatoes and beans.

HEALTH & BENEFITS

This stew is vegetarian and gluten-free, making it a great option for those with dietary restrictions. The beans and potatoes provide fiber and protein, while the fennel and orange add a dose of vitamin C. Rosemary has been shown to have anti-inflammatory properties and may help improve digestion.

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