INGREDIENTS
1
large fennel bulb (about 3/4 pound)
1
teaspoon olive oil
1
teaspoon dried rosemary
1/2
teaspoon black pepper
1/2
pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1
can (14-1/2 ounces) no-salt-added stewed tomatoes
1
can (about 14 ounces) fat-free reduced-sodium chicken broth
1
can (15 ounces) cannellini beans, rinsed and drained
Hot pepper sauce (optional)
PREPARATION:
- Cut off and reserve 1/4 cup chopped feathery fennel tops. Chop bulb into 1/2-inch pieces. Heat oil in large saucepan over medium heat. Add chopped fennel bulb; cook 5 minutes, stirring occasionally.
- Sprinkle rosemary and pepper over chicken; add to saucepan. Cook and stir 2 minutes. Add tomatoes with juice and broth; bring to a boil. Cover; simmer 10 minutes. Stir in beans; simmer, uncovered, 15 minutes or until chicken is cooked through and sauce thickens. Season to taste with hot pepper sauce. Ladle into 4 shallow bowls; top with reserved fennel tops.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1-1/2 cups soup
Fiber
7 g
Carbohydrate
24 g
Cholesterol
34 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
25 %
Calories
215
Protein
17 g
Sodium
321 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
1-1/2
Starch
1
