Wednesday, October 27, 2010

Tuscan White Bean Italian Stew

A great Italian type of white bean stew that we grew up on, was this hearty Italian stew that will take the chill out of any blustery day we had in Upstate NY. Fresh fennel adds a sweet and slightly licorice flavor to the savory rosemary-scented broth and beans are perfectly seasoned.


1 large fennel bulb (about 3/4 pound)
2 cloves of minced garlic 
1 teaspoon olive oil
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 can (14-1/2 ounces) diced tomatoes or fresh diced plum tomato
1 can (about 14 ounces) fat-free chicken broth
1/2 cup white wine (chablis preferred)
1 can (15 ounces) cannellini beans, northern or garbanzo beans rinsed and drained
Garnish:
Hot pepper sauce
Grating cheese
Fresh basil
Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb and garlic, cook 5 minutes, stirring occasionally.
Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth, bring to a boil. Cover, simmer 10 minutes. Stir in beans, simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Pour soup into bowls, top with reserved fennel tops and garnish with cheese, hot pepper sauce and basil. Serve with crusty thick Italian Bread. Optional: we would add white rice cooked or cut up vermicelli pasta if the stew was thin sauce, or just sop up the sauce with bread.
Printable Recipe

17 comments:

nancy@skinnykitchen.com said...

This stew looks really delicious and very healthy too!

Federica said...

I love all types of beans. This soup is delicious, very tasty and healthy. Great ^__^ Bye bye, have a nice day

whozyerdanny said...

This really warmed me up! Cannellini beans are my favorite kind, they are the heart of a good stew.

Victoria K. said...

This looks perfect for a cold day! Yum :)

Cajun Chef Ryan said...

Claudia,

Great to see the white wine (Chablis preferred) in this soup. Looks like a great way to warm up!

Emily Malloy said...

So healthy and comforting, I love it!

Claudia said...

I must have a great mind because I am tune with yours. I made something very similar last night - with turkey sausage instead of chicken. It warmed. It comforted. Just looking at your photo is sending me into the fridge for the 3/4 cup of leftovers.

Andrea@WellnessNotes said...

I love stews, and this one sounds delicious! I haven't used fennel in a while. I think I'll make this recipe soon!

Drick said...

fennel & rosemary laced chicken/bean soup - goodness, ya'll sure do know how to eat good.... wonderful

Lucia from Madison said...

This looks delicious. I am bookmarking this one, never thought to use wine (!) in bean stew!

Moogie said...

Yum.... I'll make this as soon as our tornado weather is over.

alison said...

a really delicious stew,love the fennel addition!

denise @ quickies on the dinner table said...

Oh, how perfect is this for the wet and grey weather we've been having lately? Not that I'm complaining - cool weather and white bean stew Mmmmmmm.....Heaven!!

Gera@SweetsFoodsBlog said...

Wonderful warm stew ideal for cold day like today..and I’m in spring..

Cheers,

Gera

Bridgett said...

I was looking in my pantry yesterday and was thinking of making a soup just like this. We must have been on the same wavelength. I just love cannellini beans.

Reeni said...

White bean stew is one of my very favorites! So warm and hearty - I wish I had a big bowl right now!

redkathy said...

Cannellini beans, northern and garbanzo bean, Love all the white beans! The stew sounds marvelous Claudia especially with fresh fennel, yum. How do the dry northern beans work out. I've had a hard time getting them to be soft enough for my taste and as a result have relied on the canned variety. Was just wondering if you have noticed the same.