Sunday, August 15, 2010

Fennel & Cannellini Bean Stew

Cannellini beans are popular in Central and Southern Italy, particularly in Tuscany. An excellent source of protein, iron, magnesium and folate; vegetarians can substitute this for fish or chicken. 

Serves 2-3
100g boiled cannellini beans
2 tbsp vegetable oil
1 tbsp minced garlic & ginger
1 onion finely sliced
1 leek finely sliced
400g tin tomatoes chopped
1 bay leaf
1 large fennel bulb, halved, and sliced
Salt and pepper to taste
1 vegetable soup cube
For garnishing
Mint leaves
Fennel leaves


Heat oil in a large pan sauté onion, garlic ginger, leeks for 3 minutes, until it changes to golden brown colour.

Add fennel, tomatoes, vegetable cube, bay leaf stir for 2 minutes. Add 1 bowl of water and simmer the soup for 5-10 minutes.

When soup is simmering add boiled cannellini beans, salt and pepper, mix well.

Ladle soup into bowls garnish with mint leaves and fennel leaves.

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