This beautiful dish was made for me by a friend after my son was born. She brought it over to the house and we ate it for 2 days! It is a wonderful fall and winter meal, your house will smell amazing as it cooks. It is totally vegetarian but has that hearty taste that I find is lacking on some vegetarian dishes.

Fennel & Cannellini Cassoulet
6 shallots, sliced
2 carrots, roughly diced
1 bunch fennel, roughly chopped (fine chop on the greens)
6-9 cloves of garlic, minced
1/2cup olive oil
2 cans organic diced tomatoes
1/2 can organic tomato sauce
1 tsp basil
1/2 tsp Italian seasoning
salt & pepper, to taste
2 cans organic cannellini (white kidney beans), drained

Warm the pan with a bit of the olive oil and begin to sweat the shallots.  Add the carrots and fennel ribs and cook until crisp tender, adding more olive oil as needed.  Add garlic and cook 2-3 minutes; pour in remaining ingredients, reserving the beans until later. Simmer the mixture for at least 30 minutes.  Add beans at least 20 minutes before serving.  Sprinkle grated Romano cheese before serving.

This is even better the next day and freezes beautifully.

I found the more olive oil, the better!

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Uncategorized by Wendy Van Wagner