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Spring Vegetable Medley with White Beans

Spring Vegetable Medley with White Beans
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This is a light, bright, satisfying dish to enjoy as we transition into spring.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 1 large white onion, medium-diced (about 1 ½ cups)
  • 1 cup celery, medium-diced
  • 1 ½ cups carrots, medium-diced
  • Celtic sea salt and fresh black pepper
  • 2 cups fennel, thinly sliced*
  • 1 teaspoon crushed fennel seeds
  • ½ teaspoon red pepper flakes
  • 1 teaspoon minced garlic
  • 1 cup mixed colored baby carrots, cut in half lengthwise*
  • 1 cup frozen peas
  • 3 tablespoons parsley, coarsely chopped
  • 3 tablespoons mint or cilantro, coarsely chopped
  • ½ teaspoon lemon zest
  • 1 can organic navy beans (15 ounces), rinsed and drained

Instructions

  1. Heat olive oil in a large deep skillet over medium-low heat.
  2. Add diced onions, celery and carrots. Season with salt and pepper. Sauté 2 minutes.
  3. Add fennel seeds, red pepper flakes and garlic.
  4. Cook on medium-low 5 minutes.
  5. Add sliced fennel, and sauté until tender, stirring occasionally to prevent browning., about 5 minutes more.
  6. In the meantime, simmer the mixed baby carrots in well salted water until they are cooked through but still firm, about 3 minutes. Drain and spread on a plate to cool.
  7. Rinse frozen peas in hot water to defrost.
  8. Add peas and baby carrots to the rest of the vegetables.
  9. Add the drained white beans and cook until heated through about 3 minutes.
  10. Taste to adjust salt and pepper
  11. Transfer the vegetable medley to a platter. Mix the parsley, mint and lemon zest together and sprinkle over the top.
  12. Serve.

Notes

If you don’t have fennel, substitute cabbage or cauliflower (cut into small florets).

Asparagus can be used here instead of baby carrots.

Find it online: https://eatwellenjoylife.com/spring-vegetable-medley-white-beans/