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Tuscan White Bean and Fennel Stew With Orange and Rosemary

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“This is from Vegan Planet. I made it last night and it was excellent. I would describe it as a very elegant stew. The subtle hint of orange gives it a refined taste.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in large sauce pan over medium-high heat.
  2. Add onion and sauté until soft, about 5 minutes.
  3. Add garlic and cook stirring for about 30 seconds.
  4. Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
  5. Add the stock, potatoes, tomatoes and salt and pepper to taste.
  6. Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
  7. Add the zucchini, beans and salt and pepper to taste.
  8. Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
  9. A few minutes before serving, stir in the orange zest and rosemary.

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