Fennel and White Bean Stew

I shared this recipe in this What I Eat in a Day video on my channel. It is a perfect combination of warm spices and hearty vegetables. The flavors of fennel and carrots compliment the addition of ginger and cinnamon making this ideal for a cold, winter day. I paired the stew with brown rice and fresh arugula, but feel free to eat this any way you’d like!


Fennel and White Bean Stew 

Serves 4-6


1 fennel bulb, diced

3-5 carrots, peeled and chopped

One 28-ounce can of diced tomatoes

Two 14-ounce cans of cannellini beans, drained and rinsed

3 tablespoons tomato paste

2 tablespoons tamari

4-5 small garlic cloves, minced

1 tablespoon ground ginger

1 tablespoon ground cinnamon

juice of one lime (optional)

salt and pepper, to taste


Begin by sautéing the carrots and fennel in a large pot with coconut oil (or olive oil). When slightly softened, add diced tomatoes, tomato paste, ginger, garlic, cinnamon, tamari, salt and pepper. Then add 2 3/4 cups of boiling water, mix, and bring to a boil. Once boiling, reduce heat, cover, and let simmer for 15-20 minutes, stirring periodically.

Next, stir in the beans and let simmer for another 10-15 minutes, or until carrots are softened. Serve alone or with brown rice and a squeeze of fresh lime juice. You can also add any greens of your choice.