Tuscan White Bean and Fennel Stew With Orange and Rosemary
Food.com
Food.com
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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 (14 1/2 ounce) can diced tomatoes with juice, undrained
  • salt & fresh ground pepper (to taste)
  • 2 small zucchini, cut into 1/4 inch thick rounds
  • 1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans
  • 1 tablespoon orange zest
  • 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

Instructions

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