Braised Fennel and White Beans
Transform your weeknight dinner repertoire with this delightful recipe for Braised Fennel and White Beans, a hearty and comforting dish that’s as nourishing as it is flavorful. Tender wedges of fennel are seared until caramelized, then slowly simmered in a savory broth infused with garlic, thyme, and dry white wine. Creamy cannellini beans add texture and protein, making this recipe both satisfying and wholesome. A splash of lemon juice brightens the dish, while a sprinkle of fresh parsley provides a vibrant finish. Perfect as a vegetarian main or a side dish, this one-pan recipe comes together in just 50 minutes, ideal for a low-effort yet elegant dinner solution. Pair it with crusty bread to soak up the flavorful broth for a complete, soul-warming meal.
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Recipe Information
Ingredients
- 2 fennel bulbs
- 2 tablespoons olive oil
- 1 small yellow onion
- 3 garlic cloves
- 1 tablespoon tomato paste
- 0.5 cup dry white wine
- 2 cups vegetable broth
- 1.5 cups cooked cannellini beans (or one can, drained and rinsed)
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Trim the fennel bulbs, cutting off the stalks and fronds (reserve some fronds for garnish if desired). Halve the bulbs lengthwise, then slice each half into 1/2-inch thick wedges.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Thinly slice the yellow onion and add it to the pan. Cook for 3-4 minutes, stirring occasionally, until softened.
Mince the garlic and add it to the pan. Cook for 1 minute, stirring constantly, until fragrant.
Push the onion and garlic to one side of the pan and add the fennel wedges in a single layer. Sear for 2 minutes per side until lightly browned.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Add the vegetable broth, cannellini beans, thyme sprigs, bay leaf, salt, and black pepper. Stir gently to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and allow the fennel to braise for 25 minutes, stirring occasionally, until tender.
Remove the lid during the last 5 minutes of cooking to let the broth slightly reduce.
Discard the thyme sprigs and bay leaf. Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with chopped parsley and reserved fennel fronds, if desired.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3979 mg | 173% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 34.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4285 mg | 91% | |
*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.
