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   MSGID: 35196.fidonet_cooking@1:105/500 2d98afd4   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Tuscan White Bean & Fennel Stew With Orange & Rosemary   
    Categories: Italian, Stews   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 lg Sweet onion; chopped   
         2 md Carrots; halved lengthwise &   
              - cut into 1/4" half-moons   
         2 cl Garlic; minced   
         1 lg Fennel bulb; trimmed & diced   
       1/2 c  Dry white wine   
     1 1/2 c  Vegetable broth   
         1 lb Small red potatoes;   
              - unpeeled & quartered   
    14 1/2 oz Can diced tomatoes undrained   
              Salt   
              Black pepper; freshly ground   
         2 sm Zucchini;   
              - cut into 1/4" rounds   
     1 1/2 c  Cooked cannelini or other   
              - white beans -OR-   
        15 oz Can beans; rinsed & drained   
         1 tb Orange zest; minced   
         2 ts Fresh rosemary; minced -OR-   
         1 ts Dried rosemary   
       
     Heat the oil or water in a large saucepan over medium-high heat. Add   
     the onion & carrots, cover, and cook until softened, about 5 minutes.   
     Add the garlic and cook, stirring, for 30 seconds. Add the fennel &   
     wine and bring to a boil. Reduce the heat to medium and simmer,   
     stirring frequently, until the wine is reduced by half, about 5   
     minutes. Add the broth, potatoes, tomatoes & their juice, and salt &   
     pepper to taste. Bring to a boil, then reduce the heat to low and   
     simmer, stirring occasionally, until the potatoes soften, about 20   
     minutes.   
        
     Add the zucchini, beans, and salt & 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 about 1 cup of the   
     stew in a blender or food processor and stir back into the pot, or   
     use an immersion blender to puree some of the stew right in the pot.   
     A few minutes before serving, stir in the orange zest & rosemary.   
     Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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