Zesty Mediterranean White Bean & Fennel Stew

Ingredients

• 1 tablespoon Olive oil
• 1 medium Fennel bulb
• 1 small Leek
• 2 cloves Garlic
• 1 15-ounce can No-salt-added cannellini beans
• 1 14.5-ounce can No-salt-added diced tomatoes
• 2 cups Unsalted vegetable broth
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Smoked paprika
• to taste Freshly ground black pepper
• 0.25 cup Fresh dill
• 0.25 cup Fresh flat-leaf parsley
• 0.5 lemon Lemon zest
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Nutritional yeast
• 2 cups Fresh spinach

Instructions

1. Heat olive oil in a medium pot or Dutch oven over medium heat. Add the thinly sliced fennel bulb and leeks. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized, building the first layer of aromatics.
2. Stir in the minced garlic, dried oregano, and smoked paprika. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Add the rinsed cannellini beans, no-salt-added diced tomatoes (with their juice), and unsalted vegetable broth to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes to allow the flavors to meld beautifully.
4. Remove the lid. Stir in the fresh dill, fresh parsley, lemon zest, fresh lemon juice, nutritional yeast (if using), and freshly ground black pepper. Add the fresh spinach and stir gently until it wilts, which should take about 1-2 minutes.
5. Ladle the hot stew into two bowls. Garnish with the reserved fennel fronds if desired, and serve immediately.

Nutrition (per serving)