 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
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 sauté 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.
|
|