Tomato Fennel and Bean Stew - Olive Branch Oil & Spice

Tomato Fennel and White Bean Stew

Mar 29, 2024

There is not much better than fennel, tomatoes and rosemary simmering on the stove on a chilly day. Great on its own or toss in some shrimp and serve with crusty bread.


  • 2 bulbs of fennel, chopped

  • 2 carrots, chopped

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 2 tablespoon olive oil

  • 1 tablespoon rosemary, chopped

  • 1 teaspoon red pepper flakes

  • 1 28 oz can whole tomatoes

  • 2 cans butter beans, drained and rinsed

  • 1 cup chicken (or vegetable) stock

  • 1 teaspoon salt

  • 1/2 teaspoon pepper
  • Parmesan cheese, for serving


  1. Heat olive oil in a pot over medium heat. Saute fennel, carrots, onion, garlic, salt, pepper and rosemary until soften, 8-10 minutes.

  2. Add beans and tomatoes. Crush the tomatoes gently with hands or back of spoon to break apart.

  3. Add the stock and simmer for at least 30 minutes.

  4. Serve a drizzle of olive oil and parmesan cheese.

Takes 45 minutes

Serves 4-6

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