Been a while. I’ve been cooking, and even taking pictures, but I just haven’t been posting. Here’s a delicious one from Vegan Planet by Robin Robertson:
2T olive oil
1 large sweet yellow onion, chopped,
2 med. carrots, halved lengthwise and cut into 1/4-inch-thick half-moons
2 garlic cloves, minced
1 large fennel bulb, trimmed and diced
1/2 c. dry white wine
1-1/2 c. veg. stock
1 pound small red potatoes, unpeeled and quartered
One 14.5 oz. can diced tomatoes, undrained
Salt and freshly ground pepper
2 small zucchini, cut into 1/4-inch-thick rounds
1-1/2 c. cooked or one 15-oz. can cannellini or other white beans, drained and rinsed
1T minced orange zest
2 t. minced fresh rosemary leaves or 1 t. dried
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onions and carrots, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the fennel and wine and bring to a boil. Reduce the heat to medium and simmer, uncovered and stirring, until the wine is reduced by one-half, about 5 minutes. Add the stock, potatoes, tomatoes and juice, and salt and pepper to taste. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the potatoes soften, about 20 minutes.
2. Add the zucchini, beans, and salt and pepper to taste. Simmer until the ingredients are tender and the desired consistency is achieved, about 15 minutes. If a thicker stew is desired, puree 1 cup of the stew in a blender or food processor and stir back into the pot.
3. A few minutes before serving, stir in the orange zest and rosemary. Serve hot.
That’s similar to my sister-in-laws recipe, so I know already that it’s delicious…the photo doesn’t do it justice (does it ever??). Cheers