Recipe: Cannellini Bean and Fennel Bake

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.