One Pot Tomato and Fennel Brothy Beans with Italian Herbs
One Pot Tomato and Fennel Brothy Beans with Italian Herbs
One Pot Tomato and Fennel Brothy Beans with Italian Herbs
By Micah Siva (@noshwithmicah)
4
10 minutes
65 minutes
There’s nothing more comforting than a pot of brothy beans, a delicious meal with humble beginnings. With a blend of sage, marjoram, oregano, basil, rosemary and thyme, Oaktown Spice Shop's Italian Herbs is the perfect complement to savory, umami-rich parmesan rind, slow cooked tomatoes and sweet fennel. Serve with a chunk of sourdough bread and a fresh pesto for a hearty meal.
Feel free to substitute a can of diced tomatoes if fresh tomatoes are not in season.
Ingredients
3 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
4 cloves garlic, peeled and smashed
- 1 tablespoon Oaktown Spice Shop Italian Herbs
- 2 heads fennel, thinly sliced
- 1 pint cherry tomatoes, or 3 medium tomatoes, quartered
- 2, 14-oz cans white cannellini beans, drained and rinsed
- 2 cups low sodium vegetable broth
1 teaspoon red wine vinegar
2-inch piece of Parmesan rind
Sourdough bread, for serving
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1 cup Italian parsley, packed
- 1 clove garlic, peeled
¼ cup shredded Parmesan cheese
- 2 tablespoons pine nuts
- 1 teaspoon Oaktown Spice Shop Italian Herbs
- Juice of 1 lemon
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
Directions
In a large saucepan, heat the olive oil over medium heat. Add the shallot, cooking for 2 to 5 minutes, or until it begins to soften.
Add the garlic, Oaktown Italian Herbs, fennel, tomatoes, cannellini beans, and broth. Add the Parmesan rind. Bring to a boil, and reduce to a low simmer, uncovered, for 45 to 60 minutes, or until the vegetables are soft and the beans have broken down slightly.
While the beans are cooking, make the pesto. (See below)
Add the red wine vinegar, and season with salt and pepper to taste. Remove the Parmesan rind before serving.
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In a food processor or using a hand blender, combine the parsley, garlic, Parmesan cheese, pine nuts, Oaktown Spice Shop Italian Herbs, and lemon juice. Pulse to finely chop the parsley. With the blade running, slowly add the olive oil until it emulsifies. Season with salt and pepper, to taste.
- Serve the beans with a spoonful of parsley pesto and hunk of sourdough.
