Tomato Fennel & White Bean Stew

Tomato Fennel & White Bean Stew

This is a humble bowl of stew. The ingredients are basic, inexpensive, and nourishing. The ironic thing is that the recipe was inspired by our compost pile after the most recent farmers market. Fennel and collard greens were not a hit and I thought damn... I gotta get folks stoked on these veggies so we sell out next week. Whelp folks, I'm pretty confident that if people whip up this stew we'll be selling out of fennel and collards for the rest of the season. This stew is bursting with rich flavors that will warm and comfort you on a stormy night. Taylor and I both went back for seconds and sipped our wine while admiring the fact that something so darn simple can be so unbelievably delicious. I hope you all enjoy this as much as we did. Grab a spoon, pour a glass of wine and dig in!

Tomato Fennel & White Bean Stew

Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 6

Ingredients

Beans
  • 1 cup dried navy beans, soaked overnight and drained
  • 1 onion, quartered
  • 4 cloves of garlic, crushed
  • 2 bay leaves
  • salt
Stew
  • 4 tablespoons unsalted butter
  • 1 medium sized yellow onion, chopped
  • 1 medium sized fennel bulb, cored and chopped
  • 4 cloves of garlic, minced
  • 1/4 cup dry red wine
  • 1 (24 ounce) jar of crushed tomatoes
  • 4 cups bone broth or veggie stock (homemade is best)
  • salt
  • pinch of crushed red pepper flakes
  • 1 bunch collard greens, tough stems removed and sliced into thin ribbons
  • Freshly ground black pepper

Preparation

  1. Combine beans, onion, garlic and bay leaves in a pot and cover with enough cold water to cover by "2. Season with plenty of salt and bring to a boil. Reduce heat to a simmer and cook until beans are tender, about 35-45 minutes. Let beans cool in cooking liquid and discard the bay leaves
  2. Heat the butter in a large dutch oven or soup pot over medium high heat. Add the onion and fennel and cook, stirring occasionally until tender, about 8 minutes. Add the garlic and cook for one minute longer. Add the wine and continue to cook and stir until most of the liquid evaporates. Add the tomatoes, broth, salt and crushed red pepper flakes. Drain the beans and add them to the pot. Cook for about 30-40 minutes on low until the flavors meld together.
  3. Just before serving add the collard greens. Season the soup with freshly ground black pepper and enjoy.

Notes

*Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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