Cook Time 35 minutes
Prep Time 15 minutes
YIELD Makes 4 servings
This hearty Italian stew will take the chill out of any blustery day. Fresh fennel adds a sweet and slightly licorice flavor to the savory rosemary-scented broth and beans provide fiber.
|1||large fennel bulb (about 3/4 pound)|
|1||teaspoon olive oil|
|1||teaspoon dried rosemary|
|1/2||teaspoon black pepper|
|1/2||pound boneless skinless chicken thighs, cut into 3/4-inch pieces|
|1||can (14-1/2 ounces) no-salt-added stewed tomatoes|
|1||can (about 14 ounces) fat-free reduced-sodium chicken broth|
|1||can (15 ounces) cannellini beans, rinsed and drained|
|Hot pepper sauce (optional)|
- 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; 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. Ladle into 4 shallow bowls; top with reserved fennel tops.
|Serving Size:||1-1/2 cups soup|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||25 %|
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.