Tuscan White Bean and Fennel Stew With Orange and Rosemary

Ingredients

• 2 tablespoons olive oil
• 1 large yellow sweet onion, chopped
• 2 garlic cloves, minced
• 1 large fennel bulb, trimmed and diced
• 1/2 cup dry white wine
• 1 1/2 cups vegetable broth
• 1 lb small red potato, unpeeled and quartered
• 1 (14 1/2 ounce) can diced tomatoes with juice, undrained
• salt & fresh ground pepper (to taste)
• 2 small zucchini, cut into 1/4 inch thick rounds
• 1 (15 ounce) can cannellini or other white beans
• 1 tablespoon orange zest
• 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

Directions

1. 1

   Heat olive oil in large sauce pan over medium-high heat.

2. 2

   Add onion and sauté until soft, about 5 minutes.

3. 3

   Add garlic and cook stirring for about 30 seconds.

4. 4

   Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.

5. 5

   Add the stock, potatoes, tomatoes and salt and pepper to taste.

6. 6

   Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.

7. 7

   Add the zucchini, beans and salt and pepper to taste.

8. 8

   Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.

9. 9

   A few minutes before serving, stir in the orange zest and rosemary.