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Lemony Fennel and Leek Cannellini Stew
This is the type of fresh, flavorful stew you can make year-round–yes, even in the summer.
It only takes 35 minutes to whip up and it’s easy to veganize–just swap chicken stock for vegetable and parmesan for nutritional yeast–you’ll love it no matter how you choose to enjoy it.
How to Make It
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 leek, halved lengthwise, white and pale green parts only, thinly sliced
- ½ fennel bulb, cored, thinly sliced
- 2 garlic cloves, finely minced
- 1 bay leaf
- 14 oz (398 ml) can cannellini beans, drained and rinsed
- 4 cups no-salt chicken stock
- 1 box (5 oz / 142 grams) baby spinach
- 1 lemon, zested and juiced
- Kosher salt
- Freshly ground black pepper
- Chili flakes and freshly grated parmesan, for serving
Instructions
- In a large pot heat oil over medium heat, once hot, add leeks and fennel. Season with salt and pepper. Cook until softened but not browned, approximately 5 to 7 minutes.
- Add garlic and bay leaf. Continue to cook until fragrant, about 2 to 3 minutes.
- Add stock and bring to a simmer over medium-high. Once simmering, reduce heat to medium-low. Cook until liquid is slightly reduced, and flavors have melded, about 18 to 20 minutes. Remove from the heat. Stir in spinach until wilted.
- Ladle into serving bowls. Top with lemon zest, a squeeze of lemon juice, chili flakes, and grated parmesan, if desired.
How to enjoy it
To make this a more filling meal, add a poached egg to the stew and serve with garlic rubbed toast on the side.
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