Bean Stew with Fennel and Tomatoes Recipe

Name: Bean Stew with Fennel and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white kidney beans, dried dried, rinsed, prefer cannellini; 4 cups vegetable stock or stock; 1 each bay leaves; 6 each garlic cloves unpeeled, crushed slightly; 2 large fennel bulb; 1/2-⅔ cups olive oil, extra-virgin; 5 cups tomatoes peeled, seeded, chopped, with juice fresh or canned; 1 cup parsley leaves chopped fresh; 1 each lemon juiced; 1 x salt; 1 x black pepper freshly ground

Servings: persons

1 pound white kidney beans, dried dried, rinsed, prefer cannellini
4 cups vegetable stock or stock
1 each bay leaves
6 each garlic cloves unpeeled, crushed slightly
2 large fennel bulb
1/2-⅔ cups olive oil, extra-virgin
5 cups tomatoes peeled, seeded, chopped, with juice fresh or canned
1 cup parsley leaves chopped fresh
1 each lemon juiced
1 x salt
1 x black pepper freshly ground

1
Soak beans in a large bowl of water to cover for several hours or overnight.
2
Drain.
3
Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
4
Add bay leaf and whole garlic cloves.
5
Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes).
6
(The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.)
7
Meanwhile, cut stalks off fennel bulb.
8
Chop the feathery leaves and reserve.
9
Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly.
10
There should be about 8 cups of fennel slices.
11
Discard stalks or save for soup.
12
Add tomato to fennel; cook 5 or 6 minutes.
13
Discard garlic and bay leaf from beans; drain beans.
14
Add beans to the skillet, tossing gently to combine all the ingredients.
15
Add parsley and chopped fennel leaves.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound white kidney beans, dried dried, rinsed, prefer cannellini, 4 cups vegetable stock or stock, 1 each bay leaves, 6 each garlic cloves unpeeled, crushed slightly, and more.

Yes, Bean Stew with Fennel and Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Stew with Fennel and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions