From the Vitality Food Feature ‘SIMMERED FALL SUPPERS‘.
(Makes 6 servings)
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.
Pat Crocker's mission in life is to write with insight and experience, cook with playful abandon, and eat whole food with gusto. As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. Her wellness practice transitioned over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest books, Cooking with Cannabis and The Herbalist’s Kitchen. www.patcrocker.com
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