Tomato Fennel and White Bean Stew

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.

Ingredients

• 2 bulbs of fennel, chopped

• 2 carrots, chopped

• 1 onion, chopped

• 2 garlic cloves, chopped

• 2 tablespoon Rosemary 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

Instructions

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