Fennel and White Bean Stew


  • 1 tablespoon olive oil
  • 1/4 cup onion, minced
  • 2 cloves garlic, minced
  • 1 bulb fennel, sliced thin
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1/4 teaspoon fennel seeds
  • 1 can cannelini beans, NOT drained
  • 1 cup tomatoes, chopped in small dices
  • 1/2 teaspoon sea salt
  • 1 tablespoon tamari
  • 1/4 cup coconut milk
  • Snipped chive, to serve


In a medium heavy pot, heat the olive oil over medium heat. Add the onion and sauté 4 minutes. Add the fennel, celery and garlic and sauté 2 minutes more. Add the bay leaf, fennel seeds, the can of beans WITH the liquid, the tomatoes, sea salt and tamari. Cover the pot and simmer for 5 minutes. Remove the cover, stir well and keep simmering, uncovered, for 5 more minutes. Turn off the heat, add the coconut milk, and adjust seasonings, if necessary. Serve over sweet mashed potatoes or couscous. Garnish with snipped chives, if desired. Bon appétit!

Keywords: white bean, fennel, stew

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