Fennel and White Bean Stew

Fennel!

I like the veggies that look like this. It's a bit exotic looking, and I've always liked the taste of anise (licorice). 

But what the heck to do with this? Turns out you can do some fun and fast things and is great for the variety I think is necessary to have success on a low fat vegan diet. 

The first I am going to post is a "stew". Very simple. This is a low calorie way to add an exotic taste. 

Fennel has anti-inflammatory properties. It also acts as a digestive aid quelling diarrhea, constipation and gas. Fennel tea reportedly is helpful for respiratory tract infections, as well.

Ingredients:

1 Can Great Northern Beans, rinsed

1/2 to 1 head of Fennel, cleaned, diced (remove the stems)

2 Tablespoons of Fennel Greens, cleaned and chopped

1/2 to 1 cup sliced button mushrooms

1 to 2 cloves garlic, chopped

2 cups of Low Sodium Vegetable Broth

1 teaspoon each of dried Oregano and Rosemary seasoning


Directions:

1. Saute the garlic and fennel in a small amount of broth, 1 teaspoon each of Oregano and Rosemary

2. Once soft (about five minutes), add in the mushrooms and Beans and the rest of the broth. Turn the heat down to low heat and cover. Cook about 20 minutes. Add additional water if necessary (if you don't want it too thick.)

3. Serve topped with chopped Fennel Greens and salt to taste

The taste is very unusual combination of flavors. Hearty in taste, yet light on the stomach. I'll give it two cha-cha's. It was even better the next day. Up to three cha-cha's.