A Great Stew for Two
This simple, Tuscan-inspired stew is the perfect casual supper for two, though it can easily be doubled. Enjoy leftovers with a piece of whole-grain French bread baguette for dunking. This is a YUMMERS of a recipe!
1 tablespoon olive oil
1teaspoon finely chopped garlic
1 cup finely chopped fennel bulb
½ cup finely chopped onion
1 teaspoon chopped fresh oregano
1 cup chopped plum tomato
¾ cup unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted cannellini beans, rinsed and drained
1 bay leaf
8 ounces medium shrimp, peeled and deveined
2 tablespoons finely chopped fresh parsley
¼ teaspoon freshly ground black pepper
1 ounce crumbled feta cheese (about ¼ cup)
- Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; saute 30 seconds or until fragrant. Add fennel, onion, and oregano; saute 5 minutes or until lightly browned. Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes. Gently stir in shrimp; cook 2 minutes or until shrimp are done. Remove bay leaf; discard. Stir in parsley and pepper. Sprinkle feta over top.