Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Serve this stewlike dish as a side to roast lamb, chicken, or fish.

Recipe by Cooking Light November 2001


Credit: Randy Mayor; Missie Neville Crawford

Recipe Summary test

4 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saute 6 minutes. Add broth and next 4 ingredients (broth through garlic). Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in basil and fennel fronds.


Nutrition Facts

92 calories; calories from fat 27%; fat 2.8g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 2.8g; carbohydrates 16.3g; fiber 4.9g; iron 1.1mg; sodium 363mg; calcium 69mg.