Tuscan White Bean and Fennel Stew with Orange and Rosemary

Transport your taste buds to the countryside of Italy with this Tuscan White Bean and Fennel Stew with Orange and Rosemary, a cozy and aromatic dish that’s full of flavor. This hearty, plant-based stew combines tender cannellini beans, sautéed fennel, and carrots in a fragrant vegetable broth infused with fresh rosemary and a bright hint of orange zest and juice. A touch of tomato paste deepens the richness, while baby spinach adds a vibrant finish. Perfectly balanced with savory and citrusy notes, this one-pot meal is both comforting and nutritious. Ready in under an hour, it’s an ideal choice for weeknight dinners or chilly evenings. Serve it with crusty bread for soaking up every last drop of this Mediterranean-inspired delight! Keywords: Tuscan stew, white bean stew, fennel recipes, orange and rosemary, hearty vegan stew.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 large fennel bulb
• 1 medium yellow onion
• 3 large garlic cloves
• 2 medium carrots
• 3 cups cannellini beans
• 4 cups vegetable broth
• 1 teaspoon orange zest
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh rosemary
• 2 tablespoons tomato paste
• 2 cups baby spinach
• 0 to taste salt
• 0 to taste black pepper
• 0.5 teaspoons red pepper flakes (optional)
• 0 as desired crusty bread (optional, for serving)

Directions

Step 1

Prepare the vegetables by dicing the fennel bulb, onion, and carrots into small pieces. Mince the garlic finely.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the fennel and onion, and sauté for 6-8 minutes until softened and translucent.

Step 3

Add the carrots and garlic, and continue to cook for another 2-3 minutes, until the garlic is fragrant.

Step 4

Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in flavor.

Step 5

Add the cannellini beans, vegetable broth, orange zest, orange juice, and rosemary. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 6

Season with salt, black pepper, and red pepper flakes (if using). Cover the pot and let the stew simmer for 25 minutes, stirring occasionally.

Step 7

Uncover the pot and add the baby spinach. Stir until the spinach wilts, about 2-3 minutes.

Step 8

Taste and adjust seasonings as needed. If you prefer a thicker stew, mash some of the beans against the side of the pot with a wooden spoon.

Step 9

Serve hot with crusty bread on the side, if desired. Garnish with additional orange zest or a small sprig of rosemary for a fresh, vibrant finish.

Nutrition Facts

Serving size	(2516.1g)

Amount per serving	% Daily Value*
Calories	1767.7

Total Fat 53.6g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 7.5g
Cholesterol 0mg	0%
Sodium 7327.8mg	0%
Total Carbohydrate 258.2g	0%
Dietary Fiber 56.7g	0%
Total Sugars 43.8g
Protein 74.5g	0%

Vitamin D 0IU	0%
Calcium 730.7mg	0%
Iron 25.3mg	0%
Potassium 6276.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 16.4%

Carbs: 57.0%