Bean Stew With Fennel & Tomatoes

Ingredients

500 gr cannellini beans
950 ml vegetable stock
1 bay leaf
6 garlic
2 bulbs fennel
280 ml olive oil
26 gr parsley
1 lemon
750 gr fennel
80 ml olive oil in a skillet

Instructions

from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients. Add parsley and chopped fennel leaves. Season with salt and pepper. Remove from heat, add lemon juice and remaining olive oil to taste. Serve warm or at room temperature. Yield: 6 to 8 Servings Adapted from "Chicago Tribune Food Guide", 4 March 1993 by Diane Kochlias