Braised Fennel and Cannellini Bean Stew with Gremolata
Fennel seared until golden, simmered with garlic, cherry tomatoes, stock and beans, served with parsley-lemon-zest gremolata.
- 2 pcs fennel bulb
- 400 g cannellini beans
- 250 ml vegetable stock
- 2 cloves garlic
- 1 tsp lemon zest
- 10 g flat leaf parsley
- 2 tbsp olive oil
- 200 g cherry tomatoes
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Add to a shopping listHow the shopping list works →- Step 1
Quarter the fennel bulbs.
- Step 2
Heat oil in a heavy-based pot and sear fennel until golden.
- Step 3
Add garlic and tomatoes, cooking until soft.
- Step 4
Pour in stock, add beans, and simmer covered for 20 mins until fennel is tender.
- Step 5
Finely chop parsley and mix with lemon zest and a little garlic for the gremolata.
- Step 6
Serve the stew in bowls topped with the fresh gremolata.
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