Easy White Bean and Fennel Stew With Scout

One of my favorite go-to pantry items is tinned fish, they make an easy snack packed with protein, minerals and healthy fats. I love our local Scout Canning because they make beautiful small batch tinned fish and it’s responsibly harvested and thoughtfully prepared. My favorite way to have their organic PEI mussels is on a triscuit but I decided to make something a little more special. This stew is so easy to make and just takes a few of my favorite pantry ingredients, tomato paste, chili flakes and a can of white beans. Try making it tonight for a cozy late winter meal. 

Easy White Bean and Fennel Stew 

Ingredients 

2 Tbsp olive oil 

1 small white onion finely sliced 

½ fennel bulb sliced fine 

2 cloves of garlic 

2 Tbsp tomato paste 

1 tsp chili flakes 

½ tsp oregano 

1 500g jar of white beans rinsed

1.5 L of veggie stock 

2 tins of Scout mussels*

Parsley and fennel fronds to garnish 

Salt and pepper 

*Use my code: FRAN2022 for a little discount when purchasing 

Directions 

In a heavy bottom pot, heat your olive oil on medium heat. Once ready add your onions and begin to sweat them, add a pinch of salt and stir until translucent. Then add your fennel and garlic and cook down until tender and fragrant. 

Add your tomato paste and cook down until the color of the paste turns a deep brick red, add your spices and white beans and stock and lower heat to medium low. Once the Stew begins to simmer, take a fork (or potato masher) and mash the beans up, leaving about ⅓ of the beans whole. Taste the stew and add more salt or pepper here if needed. 

Just before serving add your tinned mussels and just heat them through, Serve the stew warm and topped with fresh parsley and fennel fronds. Enjoy!