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Title: Mediterranean Bean Ragout
Categories: Beans
Yield: 6 Servings

1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
2 md Carrots; thinly sliced
2 Yukon Gold potatoes;
- peeled & diced
1 Fennel bulb;
- trimmed & thinly sliced
3 cl Garlic; minced
2 c Vegetable broth
1/2 c Dry white wine
2 tb Tomato paste
1 ts Dried thyme
1 ts Dried marjoram
1 ts Dried basil
2 Bay leaves
3 c Cooked cannelini or
- other white beans -OR-
30 oz Beans (2 cans);
- rinsed & drained
Salt

Bean dishes can be found throughout the Mediterranean countryside.
This one features creamy, meaty cannellini beans in a brothy ragout
enriched with the sweet flavor of fennel. It is delicious served over
freshly cooked flat noodles.

Heat the oil or water in a large saucepan over medium heat. Add the
onion and carrots, cover, and cook until slightly softened, about 5
minutes. Add the potatoes, fennel, and garlic, and cook, stirring,
until the garlic is fragrant, about 30 seconds. Stir in the broth,
wine, tomato paste, thyme, marjoram, basil, and bay leaves. Bring to
a boil, then reduce the heat to low and simmer until the vegetabes
are tender, about 20 minutes.

Add the beans and salt to taste. Simmer until heated through and the
flavors are blended, about 10 minutes. Remove and discard the bay
leaves. If a thicket ragout is desired, puree about 1 cup of the
mixture in a blender or food processor and stir back into the pot, or
use an immersion blender to puree some of the stew right in the pot.
Serve hot.

Recipe by Vegan Planet by Robin Robertson

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