Summer Vegetable Stew Recipe

Name: Summer Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb with stalks (about 1/2 pound); 1 tablespoon olive oil; 3 cups low-sodium chicken broth; 1 (14 1/2-ounce) can Italian-seasoned diced tomatoes; 1 1/2 cups baby carrots, halved lengthwise; 1 1/2 cups green beans, cut into 2-inch pieces (about 1/2 pound); 2 tablespoons fresh thyme leaves; 1/2 teaspoon freshly ground pepper; 1 cup fresh or frozen green peas; Parmesan Polenta Rounds; 1/2 cup (2 ounces) crumbled goat cheese

Servings: persons

1 fennel bulb with stalks (about 1/2 pound)
1 tablespoon olive oil
3 cups low-sodium chicken broth
1 (14 1/2-ounce) can Italian-seasoned diced tomatoes
1 1/2 cups baby carrots, halved lengthwise
1 1/2 cups green beans, cut into 2-inch pieces (about 1/2 pound)
2 tablespoons fresh thyme leaves
1/2 teaspoon freshly ground pepper
1 cup fresh or frozen green peas
Parmesan Polenta Rounds
1/2 cup (2 ounces) crumbled goat cheese

1
Rinse fennel thoroughly; trim and reserve fronds. Mince fronds, reserving 1 tablespoon. Trim tough outer leaves and discard. Cut bulb in half lengthwise, and discard core. Cut bulb crosswise into 1/4-inch slices; set aside.
2
Heat olive oil in a Dutch oven over medium heat; add fennel slices, and saute 5 minutes. Stir in broth and next 5 ingredients; bring to a boil over high heat. Cover, reduce heat, and simmer 15 minutes. Stir in peas and reserved fennel fronds; cover and simmer 2 minutes.
3
Ladle 1 1/4 cups stew into each of 4 bowls; top with Parmesan Polenta Rounds, and sprinkle evenly with cheese.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 fennel bulb with stalks (about 1/2 pound), 1 tablespoon olive oil, 3 cups low-sodium chicken broth, 1 (14 1/2-ounce) can Italian-seasoned diced tomatoes, and more.

Yes, Summer Vegetable Stew 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.

Summer Vegetable Stew

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