Tuscan White Bean And Fennel Stew With Orange And Rosemary - cooking recipe

Ingredients

2 tablespoons olive oil
1 large yellow sweet onion, chopped
2 garlic cloves, minced
1 large fennel bulb, trimmed and diced
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 lb small red potato, unpeeled and quartered
1 (14 1/2 ounce) can diced tomatoes with juice, undrained
salt & fresh ground pepper (to taste)
2 small zucchini, cut into 1/4 inch thick rounds
1 (15 ounce) can cannellini or (15 ounce) can other white beans
1 tablespoon orange zest
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary

Preparation

Heat olive oil in large sauce pan over medium-high heat.
Add onion and saute until soft, about 5 minutes.
Add garlic and cook stirring for about 30 seconds.
Add the fennel and wine and bring to a boil. Reduce the heat and simmer, uncovered and stirring, until the wine is reduced by one half, about 5 minutes.
Add the stock, potatoes, tomatoes and salt and pepper to taste.
Bring to a boil then reduce heat and simmer until potatoes are softened, about 20 minutes.
Add the zucchini, beans and salt and pepper to taste.
Simmer until the ingredients are tender and desired consistency is achieved, about 15 minutes.
A few minutes before serving, stir in the orange zest and rosemary.