Fennel and Kidney Bean Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the fennel, onion, garlic, carrots, and celery. Sauté for about 8-10 minutes until softened, stirring occasionally.

Step 2

Season and add liquids: Stir in the thyme, smoked paprika, salt, and pepper. Add the diced tomatoes (with their juices), kidney beans, finely diced sweet potatoes, and vegetable broth. Toss in the bay leaf.

Step 3

Simmer: Bring the stew to a boil, then lower the heat to a simmer. Cover and let it cook for 20-25 minutes, or until the fennel is tender and the flavors have melded together.

Step 4

Taste and adjust: Remove the bay leaf. Taste the stew and adjust seasoning if needed, adding more salt, pepper, or herbs to your liking.

Step 5

Serve: Ladle the stew into bowls and garnish with fresh parsley or fennel fronds. You can serve it with crusty bread or over a bed of quinoa for a filling meal.