CANNELLINI BEANS WITH SAUTEED FENNEL AND TOMATOES
A MEATLESS MEAL: Cannellini beans with sauteed fennel and tomatoes is a delicious no- meat dish. Serve with tomato basil soup. Add crusty bread on the side. How about mango chunks for dessert?
Ingredients
3 tablespoons extra- virgin olive oil, divided 1 pint grape tomatoes 1/ 2 teaspoon coarse salt Black pepper to taste 1 ( 1 1/ 2- pound) fennel bulb 1 clove garlic, grated Pinch crushed red pepper 2 ( 16- ounce) cans reduced- sodium cannellini beans, rinsed 4 tablespoons chopped fresh basil, divided 1/ 2 cup freshly grated Parmigiano- Reggiano cheese, divided Servings: makes 4 servings Preparation time: 20 minutes Cooking time: 30 minutes
Heat a medium- size skillet. Add 1 tablespoon oil. Add tomatoes and cook 5 minutes on medium- high, until tomatoes are blistered and beginning to brown. Add salt and a generous grinding of pepper; set aside.
Meanwhile, cut a thin slice from base of fennel. Remove dark green stalks, but reserve enough fernlike fronds to make 1/ 4 cup chopped. Cut the bulb and white part of stalks into 1/ 4- inch slices, then cut the slices into 1/ 4- inch pieces. Heat remaining oil in a large skillet until hot. Add fennel, chopped fennel fronds, garlic and crushed red pepper. Cook on medium, stirring, for 5 minutes. Cover and cook on low for 15 minutes or until fennel is very soft. Add the beans, tomatoes, 2 tablespoons basil and more black pepper. Cook 5 minutes on medium- low heat or until heated through. Add 1/ 4 cup of the grated cheese. Spoon into dishes; top with remaining basil and cheese and serve.