White Bean Stew with Fennel, Zucchini and Feta

A creamy stew of white beans, fennel and zucchini in a flavorful tomato broth, with oregano, lemon and crumbly feta. A quick, filling main course for two.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 1 Dose White beans (can, drained)
• 1 Stück Fennel bulb
• 1 Stück Zucchini
• 1 Stück Onion
• 2 Stück Garlic cloves
• 400 g Canned tomatoes
• 250 ml Water
• 3 EL Olive oil
• 1 TL Oregano, dried
• 0.5 Stück Lemon (juice and zest)
• 1 Bund Parsley
• 100 g Feta
• Prise Salt
• Prise Pepper

Method

1. Trim the fennel, reserve the fronds and cut the bulb into thin strips. Finely dice the onion and garlic. Cut the zucchini into small cubes. Rinse the beans in a sieve and let them drain.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Soften the onion and fennel in it for 6 to 8 minutes, then sauté the garlic and oregano for 1 minute.
3. Add the zucchini and sear for 2 minutes. Add the tomatoes and water, season with salt and pepper, and bring to a boil.
4. Stir in the beans and let the stew simmer over low heat for about 15 minutes, until the vegetables are tender. Stir occasionally; add a little water if needed.
5. Mash half of the beans lightly with a ladle to make the stew creamier. Season with salt, pepper and the juice of half a lemon.
6. Finely chop the parsley and the reserved fennel fronds. Divide the stew between two plates, crumble feta over it, sprinkle with herbs and lemon zest, and drizzle with the remaining olive oil.