Warm White Beans with Roasted Fennel

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Warm White Beans with Roasted FennelRecipe
Photo: John Autry; Styling: Cindy Barr
Serves 8 (serving size: about 2/3 cup)


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4 cups thinly sliced fennel bulb
3 tablespoons olive oil, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground red pepper
2 garlic cloves, minced
Cooking spray
3 tablespoons grated Parmigiano-Reggiano cheese
2 (15.8-ounce) cans Great Northern beans, rinsed and drained
4 cups fresh baby spinach


Hands-on: 14 Minutes
Total: 34 Minutes

1. Preheat oven to 450°.

2. Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.

3. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.

Created date

September 2011

Nutritional Information

Calories 140
Fat 6.1 g
Satfat 1.1 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 5.8 g
Carbohydrate 17.4 g
Fiber 5.2 g
Cholesterol 2 mg
Iron 1.8 mg
Sodium 231 mg
Calcium 90 mg