Recipe: Cannellini Bean and Fennel Bake
CANNELLINI BEAN AND FENNEL BAKE IS A ONE POT MEAL THAT COMBINES STURDY LEGUMES WITH AROMATIC HERBS
From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
(Makes 6 servings)
Ingredients
- 3 Tbsp coconut or olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 leeks, halved, cleaned and cut into coins
- 4 cups chopped tomatoes or 2 cans (14 oz each) tomatoes and juices
- ½ cup vegetable broth
- 1 fennel bulb, sliced fine
- ¼ cup chopped fresh savory
- 2 sprigs fresh rosemary, chopped
- 1 can (14 oz) cannellini beans, drained and rinsed
- ½ cup chopped walnuts
- ¼ cup chopped fresh parsley
1) Preheat oven to 375° F (190° C).
2) In a Dutch oven, heat oil over medium-high heat. Sauté onion for 3 minutes.
3) Add garlic and leeks and cook, stirring for 5 minutes or until vegetables are soft.
4) Add tomatoes and broth and bring to a boil.
5) Stir in beans, fennel, savory, and rosemary. Cover and bake in preheated oven for 45 minutes or until fennel is tender.
6) Stir in beans, walnuts and parsley.
