Bean Stew with Fennel and Tomatoes
| Yield: | 6 Servings |
| Categories: | Main Dishes, Vegetarian |
| 1 | lb | Dried cannellini beans rinsed |
| 4 | c | Vegetable stock or broth |
| 1 | Bay leaf | |
| 6 | Garlic cloves unpeeled, crushed slightly | |
| 2 | lg | Bulbs fennel |
| Olive oil, -OR- up to: | ||
| 2/3 | c | Olive oil Pref. Greek extra virgin |
| 5 | c | Peeled, seeded, tomatoes * (*chopped), with juice fresh or canned |
| 1 | c | Chopped fresh parsley |
| 1 | Lemon; juiced | |
| Salt | ||
| Freshly ground black pepper |
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