Tuscan White Bean And Fennel Stew With Orange And Rosemary Recipes

TUSCAN WHITE BEAN AND FENNEL STEW WITH ORANGE AND ROSEMARY

Steps:

• Heat olive oil in large sauce pan over medium-high heat.
• Add onion and sauté until soft, about 5 minutes.
• Add garlic and cook stirring for about 30 seconds.
• Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
• Add the stock, potatoes, tomatoes and salt and pepper to taste.
• Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
• Add the zucchini, beans and salt and pepper to taste.
• Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
• A few minutes before serving, stir in the orange zest and rosemary.

TUSCAN WHITE BEANS

Steps:

• Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
• Can be refrigerated up to two days, but serve at room temperature.

TUSCAN WHITE BEAN RAGOUT

Steps:

• Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
• Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
• Serve warm, drizzled with extra virgin olive oil.
• Note:.
• This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

HEARTY TUSCAN BEAN STEW

Steps:

• Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
• Add the kale and cook until wilted, 3-4 minutes.
• Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
• Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.