Summer Vegetable Stew NEW!
1 fennel bulb with stalks (about ½ lb)
1 T olive oil
3 C low-sodium chicken broth
14 1/2 oz. can Italian-seasoned diced tomatoes
1 1/2 C baby carrots, halved lengthwise
1 1/2 C green beans, cut into 2-inch pieces (about 1/2 lb)
2 T fresh thyme leave
1/2 t freshly ground pepper
1 C fresh or frozen green peas
Parmesan polenta rounds
1/2 C (2 oz.) crumbled goat cheese
1. Rinse fennel thouroughly; trim and reserve fronds. Mince fonds, reserving 1 tablespoon. Trim tough outer leaves and discard. Cut bulb in half lengthwise and discard core. Cut bulb crosswise into 1/4-inch slices; set aside.
2. Heat olive oil in a Dutch oven over medium heat; add fennel slices and sauté 5 minutes. Stir in broth and next 5 ingredients; bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes. Stir in peas and reserved fennel fronds; cover and simmer 2 minutes.
3. Ladle 1-1/4 cups stew into each of 4 bowls; top with Parmesan polenta rounds and sprinkle evenly with cheese. Makes 4 servings.
Each serving provides:
Saturated fat: 4 gm
Carbohydrate: 41.1 gm
Cholesterol: 15 mg
Sodium: 756 mg