YIELDS: 8 servings

INGREDIENTS:

• 1 fennel bulb
• 1 medium shallot, finely chopped
• 18 garlic cloves, peeled
• 1 qt. vegetable stock
• 1 bouquet garni with marjoram
• 2 cups drained, seeded, chopped canned tomatoes
• 1 cup great northern beans, soaked, drained and cooked until tender
• ¼ cup finely chopped parsley
• Salt and pepper, to taste

PREPARATION:

Remove fennel fronds and chop coarsely; set aside. Chop fennel into ¼-inch pieces. Combine fennel, shallot, garlic, broth and bouquet garnish in 4-quart pot. Simmer for 15 minutes until vegetables soften, then add tomatoes. Simmer for 10 minutes more. Stir in beans and their cooking liquid as well as parsley and fennel fronds.

Recipe submitted by Hearth, January 2014

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