Fennel and Bean Stew

This is a quick bean stew that I love to make on a weeknight. It is full of carrots, fennel, garlic, rosemary, butter beans and a hunk of parmesan cheese for good measure.

Ingredients

• 2 fennel bulbs, chopped

• 2 carrots, peeled and chopped

• 4 cloves garlic, minced

• 1 tablespoon rosemary

• 2 cans butter beans, drained

• 2 cups chicken stock

• Parmesan rind

• 1 lemon, juiced

• 2 tablespoons olive oil

• 1 teaspoon red pepper flake

• salt and pepper

Instructions

1. Heat the olive oil in a pot over medium heat. Add the fennel and carrots and saute until tender. Add the garlic, salt, pepper, rosemary and red pepper flakes. Cook for 2 minutes.

2. Add the beans, chicken stock and parmesan rind. Simmer for 10 minutes. Season with more salt and pepper and add a good squeeze of lemon juice.

3. Serve with crusty bread and drizzle of olive oil.

Takes 20 minutes

Serves 4