Subj : Tuscan White Bean & Fennel Stew With Orange & Rosemary
To   : All
From : Ben Collver
Date : Fri Dec 05 2025 06:46:48

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan White Bean & Fennel Stew With Orange & Rosemary
 Categories: Italian, Stews
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Sweet onion; chopped
      2 md Carrots; halved lengthwise &
           - cut into 1/4" half-moons
      2 cl Garlic; minced
      1 lg Fennel bulb; trimmed & diced
    1/2 c  Dry white wine
  1 1/2 c  Vegetable broth
      1 lb Small red potatoes;
           - unpeeled & quartered
 14 1/2 oz Can diced tomatoes undrained
           Salt
           Black pepper; freshly ground
      2 sm Zucchini;
           - cut into 1/4" rounds
  1 1/2 c  Cooked cannelini or other
           - white beans -OR-
     15 oz Can beans; rinsed & drained
      1 tb Orange zest; minced
      2 ts Fresh rosemary; minced -OR-
      1 ts Dried rosemary
 
  Heat the oil or water in a large saucepan over medium-high heat. Add
  the onion & carrots, cover, and cook until softened, about 5 minutes.
  Add the garlic and cook, stirring, for 30 seconds. Add the fennel &
  wine and bring to a boil. Reduce the heat to medium and simmer,
  stirring frequently, until the wine is reduced by half, about 5
  minutes. Add the broth, potatoes, tomatoes & their juice, and salt &
  pepper to taste. Bring to a boil, then reduce the heat to low and
  simmer, stirring occasionally, until the potatoes soften, about 20
  minutes.
  
  Add the zucchini, beans, and salt & pepper to taste. Simmer until the
  ingredients are tender and the desired consistency is achieved, about
  15 minutes. If a thicker stew is desired, puree about 1 cup of the
  stew in a blender or food processor and stir back into the pot, or
  use an immersion blender to puree some of the stew right in the pot.
  A few minutes before serving, stir in the orange zest & rosemary.
  Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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