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.

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