Fennel, Squash, and Bean Stew
Fennel, Squash, and Bean Stew



  • 2 tbsp olive oil
  • 1 fennel bulb, sliced
  • 2 grated garlic cloves
  • 1 tsp salt
  • 1⁄2 tsp black pepper
  • 2 bay leaves
  • 1⁄2 tbsp crushed fennel seeds
  • 4 tbsp white wine
  • 425g squash or pumpkin, cut into chunks
  • 400g cannellini or butter beans from a tin
  • 500g veg stock
  • 2 red chillies, one whole and one sliced
  • Heat the oil in a large pan over a medium heat. Add the fennel, garlic, and salt and pepper, and cook for a few minutes to soften.
  • Add the bay leaves and fennel seeds, and fry for 1 minute more. Pour in the wine, bring to a gentle simmer, and then add the squash, beans, stock, and the whole red chilli. Simmer gently for 20-30 minutes or until the squash is tender. Serve garnished with sliced red chilli and some crusty bread.
30 mins
4 serving

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