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Bean Stew With Fennel And Tomatoes Recipe

Bean Stew With Fennel And Tomatoes Recipe



  • 1 lb Dried cannellini beans
  • rinsed
  • 4 c Vegetable stock or broth
  • 1 Bay leaf
  • 6 Garlic cloves
  • unpeeled, crushed slightly
  • 2 lg Bulbs fennel
  • 1/2 c Olive oil, -OR- up to:
  • 3/4 c Olive oil
  • Pref. Greek extra virgin
  • 5 c Peeled, seeded, tomatoes *
  • (*chopped), with juice
  • fresh or canned
  • 1 c Chopped fresh parsley
  • 1 Lemon; juiced
  • Salt
  • Freshly ground black pepper

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