Provençal White Bean and Fennel Stew with Zucchini and Olives

A Provençal-inspired stew of white beans, fennel and zucchini in an aromatic tomato base with thyme, olives and lemon. A piece of crispy ciabatta goes well with it.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 1 can White beans (can, drained)
• 1 pc Fennel bulb
• 1 pc Zucchini
• 1 pc Red onion
• 2 pc Garlic cloves
• 1 can Chopped tomatoes (can)
• 3 tbsp Olive oil
• 1 bunch Thyme
• 1 pc Bay leaf
• 1 bunch Flat-leaf parsley
• 40 g Black olives, pitted
• 0.5 pc Organic lemon (juice and zest)
• 400 ml Water
• 1 pinch Chili flakes
• Salt
• Pepper

Method

1. Peel and dice the onion, finely chop the garlic. Clean the fennel, halve it, remove the core and cut into thin strips. Wash the zucchini and cut into half-moons.
2. Heat the olive oil in a large pot over medium heat. Sweat the onion and fennel in it for 5 to 6 minutes, until they soften and take on a little color.
3. Add the garlic, thyme sprigs and bay leaf and sauté for one minute. Stir in the zucchini and fry for 3 minutes.
4. Pour in the chopped tomatoes and the water, add the drained beans and bring everything to a boil. Season with salt, pepper and chili flakes.
5. Let the stew simmer over low heat for about 15 minutes, until the vegetables are cooked and the flavors have melded. Stir occasionally.
6. Halve the olives and stir them in together with the lemon zest and the juice of half the lemon. Remove the thyme and bay leaf.
7. Finely chop the parsley and sprinkle it over the stew. Serve drizzled with a little olive oil.