Fennel and White Bean Bowls

Ingredients:

• 1 fennel bulb, trimmed and cut into thick slices

• 3 tablespoons olive oil

• 3 garlic cloves, minced

• 2 cans (15-ounces) cannellini beans, (do not drain)

• 1 lemon, zest and 2 tablespoons juice

• fresh herbs - rosemary, oregano, thyme all work well

• 1/3 cup chicken broth

• Extra-virgin olive oil for drizzle

Directions:

1. With a sharp knife, remove the stem ends of the fennel bulb, trimming away any stems and fronds. Slice the bulb in half lengthwise. Cut each half into thick slices. In a large saute pan, heat the olive oil and saute the fennel 6-7 minutes and then add the garlic and cook another minute. Season with salt and pepper.

2. Stir in the beans with the liquid in the cans, as this adds to the creaminess of the dish.

3. Add the lemon zest, herbs, and chicken broth and then bring to a boil. Cover, reduce the heat and simmer for 15 minutes.

4. Stir in the lemon juice and season with salt and pepper.

5. Serve in shallow bowls and drizzle with robust olive oil. Serve with toasted baguette for a warm & filling meal.