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 %|