Light but filling vegan stew that will delight everyone. What's not to love about this vegan meal? Vegetables, a little wine, and packed with subtle flavor! Add some crusty bread and you have a marvelous meal.
2largeleekswashed and chopped (white and tender green parts only)
4garlic clovesminced
1tfennel seeds
1bulbfennelsliced
2largewhite potatoespeeled and cubed
2 15-ouncecans undrained petite diced tomatoes
3carrotspeeled and diced
1 15-ouncecan Cannelini beansdrained and rinsed
3tablespoonsminced fresh tarragon
¼cupwhite wine vinegar
Instructions
Instructions
Heat the olive oil in a Dutch oven or other large pot.
Add the leeks, garlic, fennel bulb, and fennel seed and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Add the tomatoes, carrots and potatoes.
Cover and simmer until the vegetables are tender, about 20 minutes, stirring occasionally.
Add the beans, tarragon and vinegar about 10 minutes prior to serving and continue cooking for 2-5 minutes.