Vegetarian dinner recipe for Cannellini Bean and Fennel Stew
1 tablespoon olive oil
1 large brown onion, finely diced
2 carrots, peeled and diced
3 sticks celery, diced
a large bulb of fennel, hard inner core removed and roughly chopped
1 garlic clove, minced
400g tin chopped tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
3 bay leaves
1 stem fresh rosemary, de-stalked and finely chopped
1 cup vegetable stock
400g tin cannellini beans, rinsed and drained
handful flat leaf parsley, roughly chopped
Heat the olive oil in a pan and sauté the onion, carrot, celery and fennel until soft.
Stir in the garlic and cook for another minute.
Add the chopped tomatoes, tomato paste, sugar, bay leaves, rosemary and vegetable stock.
Cover with a lid and simmer for about 50 minutes until the vegetables are tender and the sauce is thickened.
Add the beans and stir through. Season with salt and freshly ground black pepper.
Cook for another 5 minutes. Top with parsley and serve with crusty sourdough bread and a green salad.