This simple, Tuscan-inspired stew is the perfect casual supper for two, though it can easily be doubled. Enjoy leftovers with a piece of whole-grain French bread baguette for dunking.
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1 cup finely chopped fennel bulb
1/2 cup finely chopped onion
1 teaspoon chopped fresh oregano
1 cup chopped plum tomato
3/4 cup unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted cannellini beans, rinsed and drained
1 bay leaf
8 ounces medium shrimp, peeled and deveined
2 tablespoons finely chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1 ounce crumbled feta cheese (about 1/4 cup)
How to Make It
Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds or until fragrant. Add fennel, onion, and oregano; sauté 5 minutes or until lightly browned. Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes. Gently stir in shrimp; cook 2 minutes or until shrimp are done. Remove bay leaf; discard. Stir in parsley and pepper. Sprinkle feta over top.
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