Tomato Fennel and White Bean Stew

I’ve done it again - this is not mine but one from Dishing up the Dirt… She just knows how to write such great recipes using what her farm has, which is usually what we have. This is great way to taste all the flavors of what we have right now. Sometimes simple is best.

Ingredients:

Beans

• 1 cup dried navy beans, soaked overnight and drained

• 1 onion, quartered

• 4 cloves of garlic, crushed

• 2 bay leaves

• salt

Stew

• 4 tablespoons unsalted butter

• 1 medium sized yellow onion, chopped

• 1 medium sized fennel bulb (or 2 small), cored and chopped

• 4 cloves of garlic, minced

• 1/4 cup dry red wine

• 2lbs of tomatoes (aiming for the equivalent of 1 (24 ounce) jar of crushed tomatoes)

• 4 cups bone broth or veggie stock (homemade is best)

• salt

• pinch of crushed red pepper flakes

• 1 bunch collard greens, tough stems removed and sliced into thin ribbons

• Freshly ground black pepper

Preparation

1. Combine beans, onion, garlic and bay leaves in a pot and cover with enough cold water to cover by "2. Season with plenty of salt and bring to a boil. Reduce heat to a simmer and cook until beans are tender, about 35-45 minutes. Let beans cool in cooking liquid and discard the bay leaves

2. Heat the butter in a large dutch oven or soup pot over medium high heat. Add the onion and fennel and cook, stirring occasionally until tender, about 8 minutes. Add the garlic and cook for one minute longer. Add the wine and continue to cook and stir until most of the liquid evaporates. Add the tomatoes, broth, salt and crushed red pepper flakes. Drain the beans and add them to the pot. Cook for about 30-40 minutes on low until the flavors meld together.

3. Just before serving add the collard greens. Season the soup with freshly ground black pepper and enjoy.