Directions:
- Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
- Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
- Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.85 Kcal (552 kJ) | ||
| Calories from fat | 28.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 5% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 435.34mg | 18% | |
| Potassium | 651.64mg | 14% | |
| Total Carbs | 23.21g | 8% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 66.6mg | 111% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 21.6mg | 120% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 43.96 Kcal (184 kJ) | ||
| Calories from fat | 9.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 5% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 145.15mg | 18% | |
| Potassium | 217.27mg | 14% | |
| Total Carbs | 7.74g | 8% | |
| Sugars | 2.24g | 27% | |
| Dietary Fiber | 1.95g | 23% | |
| Protein | 0.99g | 6% | |
| Vitamin C | 22.2mg | 111% | |
| Vitamin A | 0.4mg | 39% | |
| Iron | 7.2mg | 120% | |
| Calcium | 27.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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