Warm Cannellini Bean and Fennel Stew
Warm Cannellini Bean and Fennel Stew is a comforting, hearty dish that transforms simple ingredients into a delightful experience. This flavorful stew combines creamy cannellini beans with the aromatic sweetness of fennel, making it perfect for chilly evenings. With its rich broth and vibrant colors, this stew not only warms your body but also brings joy to your table. Easy to prepare and endlessly adaptable, it’s a must-try recipe for busy weeknights or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 medium fennel bulb, diced
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
Instructions
- Prepare ingredients: Dice fennel, chop carrots, mince garlic.
- In a large pot over medium heat, heat olive oil. Add diced onion and fennel; sauté until translucent (about 5 minutes).
- Add carrots and garlic; stir for about 2 minutes until garlic is fragrant.
- Pour in vegetable broth and add rinsed cannellini beans. Bring to a gentle boil.
- Season with thyme, salt, and pepper; simmer on low for 20-30 minutes until vegetables are tender.
- Taste and adjust seasoning before serving hot with crusty bread or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added nutrition, consider adding greens like kale or spinach. - If you like spice, incorporate crushed red pepper flakes during cooking. - Leftover stew can be stored in an airtight container for up to five days.