Tuscan White Bean and Fennel Stew With Orange and Rosemary Recipe

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Tuscan White Bean and Fennel Stew With Orange and Rosemary
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Ingredients:

Directions:

  1. Heat olive oil in large sauce pan over medium-high heat.
  2. Add onion and sauté until soft, about 5 minutes.
  3. Add garlic and cook stirring for about 30 seconds.
  4. Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
  5. Add the stock, potatoes, tomatoes and salt and pepper to taste.
  6. Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
  7. Add the zucchini, beans and salt and pepper to taste.
  8. Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
  9. A few minutes before serving, stir in the orange zest and rosemary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.83 Kcal (782 kJ)
Calories from fat 53.29 Kcal
% Daily Value*
Total Fat 5.92g 9%
Cholesterol 0.62mg 0%
Sodium 365.07mg 15%
Potassium 717.19mg 15%
Total Carbs 27.85g 9%
Sugars 5.09g 20%
Dietary Fiber 4.19g 17%
Protein 4.07g 8%
Vitamin C 19.1mg 32%
Iron 1.9mg 11%
Calcium 54.2mg 5%
Amount Per 100 g
Calories 68.98 Kcal (289 kJ)
Calories from fat 19.67 Kcal
% Daily Value*
Total Fat 2.19g 9%
Cholesterol 0.23mg 0%
Sodium 134.79mg 15%
Potassium 264.79mg 15%
Total Carbs 10.28g 9%
Sugars 1.88g 20%
Dietary Fiber 1.55g 17%
Protein 1.5g 8%
Vitamin C 7.1mg 32%
Iron 0.7mg 11%
Calcium 20mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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