Spring Vegetable Stew with Fennel and Asparagus
NOTE: An equal amount of shelled and skinned fava beans would
make a nice substitution for the peas. Serves six to
eight.
2 tablespoons olive oil
1 medium onion, minced
1 medium carrot, minced
1 medium celery stalk, minced
1 medium red onion, cut into 1/2-inch pieces
1 small fennel bulb cut into 1/2-inch pieces, tough parts and stalks discarded
2 medium garlic cloves, minced
1 teaspoon minced fresh thyme leaves
1/2 cup white wine
2 cups vegetable stock
1 cup chopped canned tomatoes with their juice
1 bay leaf
2 large carrots, peeled and sliced 1/4-inch thick
2 medium boiling potatoes, peeled and cut into 1/2-inch cubes
8 medium asparagus spears, tough ends discarded and cut on the bias into 1-inch pieces
1 cup frozen peas (about 6 ounces), thawed
1/4 cup minced fresh basil leaves
1 tablespoon lemon juice
INSTRUCTIONS:
1. Heat oil over medium-high heat in large ovenproof Dutch oven. Add minced onion, carrot, and celery and sauté until vegetables begin to brown, about 10 minutes.
2. Add red onion and fennel to Dutch oven and sauté until they begin to brown, about 10 minutes. Add garlic and thyme and continue to cook for 30 seconds. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, tomatoes, bay leaf, carrots, and potatoes, and bring to a simmer. Simmer, partially covered, for 25 minutes. Add asparagus and continue to simmer until vegetables are tender, about 3 minutes.
3. Turn off heat, stir in peas, cover, and allow to stand for 5 minutes. Stir in basil and lemon juice, discard bay leaf, adjust seasonings, and serve.