Butterbean Stew with Fennel, Saffron and Roasted Tomatoes – La Bio Idea Italia

30 min.

2 servings

Butterbean Stew with Fennel, Saffron and Roasted Tomatoes

2 cans La Bio Idea Butter Beans

2 garlic cloves

1 shallot

½ fennel

1 tsp saffron

70 g La Bio Idea Tomato Concentrate

400 g vine tomatoes

1 organic vegetable stock cube

1 tsp butter

1 handful grated Parmesan, plus extra for serving

2 slices (sourdough) bread

4 tbsp La Bio Idea Extra Virgin Olive Oil

2 handfuls flat-leaf parsley

Juice of ½ lemon or La Bio Idea Lemon+

Preheat the oven to 200°C. Toss the vine tomatoes with a drizzle of olive oil and a pinch of salt, then spread them out on a baking tray lined with parchment paper. Slice the sourdough bread into cubes, toss with olive oil and salt and place them on the other side of the tray. Roast for 20 minutes. Remove from the oven when the tomatoes are soft and bursting, and the croutons are golden and crispy.
Heat 2 tbsp olive oil in a large pan. Add the garlic, shallot, fennel, and a pinch of chili flakes. Sauté for 5 minutes until the fennel softens slightly. Stir in the tomato concentrate and cook for another minute. In the meantime, put the saffron with a bit of boiling water in a small bowl to let the water infuse the flavour.
Pour in the butter beans; one can with its liquid and the other drained, refilled with tap water. Crumble in the vegetable stock cube and strain in the saffron-infused water. Let the stew simmer gently.
Stir in three-quarters of the roasted tomatoes. Season with salt, pepper, and a splash of lemon juice. Add half of the chopped parsley, the butter, and half of the grated Parmesan. Stir well to combine.
Ladle the stew into deep bowls. Top with the crispy croutons, a drizzle of olive oil, a sprinkle of chili flakes, and top with the remaining parsley and parmesan.

Tomato Concentrate 70G

Squeeze Lemon

Olive Oil Extra Virgin

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