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Summer Vegetable Stew

Sunday, 08 June 2014 04:12  by Emily S.

Soup is traditionally a cold-weather staple, but not this vegetable stew. Ingredients that can be found right in the garden or farmers’ market add a nice summer charm that marries well with the creamy polenta. Seconds are sure to be requested around the dinner table.

Soup Ingredients

  • 1 fennel bulb with stalks (about ½ pound)
  • 1 tablespoon olive oil
  • 3 cups low-sodium chicken broth
  • 1 (14 ½ ounce) can Italian-seasoned diced tomatoes
  • 1 ½ cups baby carrots, halved lengthwise
  • 1 ½ cups green beans, cut into 2-inch pieces (about ½ lb)
  • 2 tablespoons fresh thyme leaves
  • ½ teaspoons freshly ground pepper
  • 1 cup fresh or frozen green peas
  • Parmesan Polenta Rounds (see below)
  • ½ cup (2 ounces) crumbled goat cheese

Directions for the soup:

  1. Rinse fennel thoroughly trim and reserve fronds.
  2. Mince fronds, reserving 1 tablespoon.
  3. Trim tough outer leaves and discard.
  4. Cut bulb in half lengthwise, and discard core.
  5. Cut bulb crosswise into ¼ inch slices, set aside.
  6. Heat the olive oil in a Dutch oven or over medium heat; add fennel slices and sauté for 5 minutes.
  7. Stir in broth, tomatoes, carrots, green beans, thyme and pepper.
  8. Bring to a boil over high heat.
  9. Reduce the heat and cover to let simmer for 15 minutes.
  10. Stir in peas and reserved fennel fronds, cover and simmer for 2 minutes.
  11. Ladle ¼ cups stew into each of 4 bowls and top with Parmesan Polenta Rounds.
  12. Sprinkle evenly.

Parmesan Polenta Rounds ingredients:

  • 1 (16 ounce) tube of polenta
  • Olive oil-flavored cooking spray
  • 4 teaspoons grated Parmesan cheese

Directions for the polenta:

  1. Preheat oven to 450 degrees.
  2. Cut the polenta evenly into eight slices.
  3. Next, coat both sides with cooking spray and place on baking sheet.
  4. Sprinkle evenly with cheese.
  5. Bake at 450 degrees for 10 minutes.
Last modified on Sunday, 08 June 2014 04:22

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