Summer Vegetable Stew

Oxmoor House
4 servings


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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


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.

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.

Ladle 1 1/4 cups stew into each of 4 bowls; top with Parmesan Polenta Rounds, and sprinkle evenly with cheese.

Created date

April 2008

Nutritional Information

Calories 309
Caloriesfromfat 29 %
Fat 10 g
Satfat 4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.9 g
Carbohydrate 41.1 g
Fiber 8.9 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 756 mg
Calcium 0.0 mg