Tuscan White Bean and Fennel Stew With Orange and Rosemary

Name: Tuscan White Bean and Fennel Stew With Orange and Rosemary
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 411 grams diced tomatoes with juice , undrained; 425 grams cannellini or 1 (15 ounce) can other white beans; 118 milliliters dry white wine; 1 large fennel bulb , trimmed and diced; 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary; 2 garlic cloves , minced; 4 servings salt & fresh ground pepper (to taste); 2 Tbsps olive oil; 1 Tbsp orange zest; 454 grams red potato , unpeeled and quartered; 355 milliliters vegetable broth; 1 large yellow sweet onion , chopped; 2 smalls zucchini , cut into 1/4 inch thick rounds

You can never have too many main course recipes, so give Tuscan White Bean and Fennel Stew With Orange and Rosemary a try. One portion of this dish contains approximately 12g of protein, 8g of fat, and a total of 329 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 55 minutes. If you have canned tomatoes, olive oil, rosemary, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.