Lisa wanted to cook something tonight, and keeping in mind that we had some great veggies to use from the CSA box, found this hearty stew on Fatfree Vegan Kitchen.  Lisa made some modifications that changed it to be neither fat-free nor vegan, but it still remained healthy and was simple and delicious.  We love warm stews on chilly nights, and Seattle has had quite a few of those lately!

Chris says:

The kitchen smells really good.

Lisa says:

Well try this — it tastes really good.

Chris says:

Oooh, yum — I really like this one! We’ve had a few stews that were similar, but this may be of my favorites.

Lisa says:

The fennel is good; it’s not overpowering.

Chris says:

Look at all those veggies! It’s pretty filling, too.

Lisa says:

Well it does have two entire cans of beans…

Chris says:

Uh oh…

Lisa says:

Don’t go there.

Fennel and White Bean Stew (adapted from Fat Free Vegan Kitchen)
1 large bulb fennel
Olive oil
6 cloves garlic, chopped
2 carrots, peeled and chopped
1 large (28-ounce) can cannellini beans, rinsed and drained
2 cups chicken broth, divided
1 tsp. dried herbs de provence, crushed
1 1/2 tsp. oregano
salt to taste
freshly ground pepper, to taste
4 small zucchini, cubed
4 ounces mushrooms, sliced
1 small lobster mushroom, cleaned and sliced
6-7 stalks of baby bok choy, cut in thirds

Prepare the fennel by removing the stalks and leaves (save them for another use). Slice about 1/4 inch off the bottom of the bulb, and cut the bulb in half, down through the middle (top to bottom). Cut each half into thin wedges, top to bottom.

Add a teaspoon of olive oil to a large pot. Heat it on medium, and add the fennel and carrots. Sauté for about 3 minutes and then add the garlic and sauté for another 2 minutes. Add the beans, 1 cup of chicken broth, and all seasonings. Turn the heat to low and simmer for 15 minutes.

Add the other cup of chicken broth, the zucchini, the mushrooms, and bok choy. Cover and simmer another 10 minutes, or until the zucchini is tender.

3 Servings