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Summer Vegetable Stew

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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