Ingredients
– 2 large fennel bulbs, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 400 g canned diced tomatoes
– 400 g canned butter beans, drained
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Method
1. Heat the olive oil in a skillet over medium heat.
2. Add the sliced fennel and onion. Cook for about 8-10 minutes until they are soft and golden.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the diced tomatoes, butter beans, balsamic vinegar, thyme, salt, and pepper. Mix well and simmer for 5-7 minutes.
5. Serve hot, garnished with fresh parsley on top.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
