Ingredients
- 6 garlic (cloves)
- 2 bulbs fennel
- 1 bay leaf
- 1 lemon
- 950 ml vegetable stock
- 750 gr fennel
- 500 gr cannellini beans (dried)
- 280 ml olive oil
- 80 ml olive oil in a skillet (heavy)
- 26 gr parsley (chopped fresh)
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
