Spring Vegetable Stew with Garlic Bread

by Jennifer

This recipe comes from the Chicago Tribune, at least 8 years old as that’s when we moved from Chicago to Massachusetts.  I’ve adapted it a bit, but it’s still easy to put together and delicious.  You can serve it over rice or pasta, or with garlic bread (see below).

  • 1 TBS olive oil
  • 1 large shallot, chopped
  • 5 scallions, chopped
  • 1/4 tsp fennel seeds
  • 3 cloves garlic, chopped
  • 1 bunch asparagus, sliced diagonally into roughly 1” pieces
  • 14 oz. can artichoke hearts, drained and quartered
  • 1 cup vegetable broth
  • 25 – 26 oz. canned/boxed chopped tomatoes with juice
  • 15 oz. can small white beans, rinsed and drained
  • 1/2 tsp kosher salt
  • freshly ground black pepper to taste
  • freshly grated Parmigiano-Reggiano or Parmesan for serving

Heat oil in a large pot over medium heat.

Add shallots, scallions and fennel seeds and cook, stirring frequently, for 5 minutes.

Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add asparagus and cook, stirring occasionally, for 1 minute.

Add artichoke hearts, broth, tomatoes and beans and cook over low heat until

asparagus is crisp-tender, about 12 minutes.  Stir in salt and pepper, and serve with a generous sprinkling of cheese.

For Garlic Bread:

  • 1 baguette, sliced diagonally
  • Garlic Oil (heat 1/3 – 1/2 cup extra-virgin olive oil over low heat with 3 – 4 cloves garlic, chopped, for about 5 minutes;  keeps in fridge for a couple weeks)
  • Dried oregano
  • Sea salt

Preheat broiler.

Brush bread slices with Garlic Oil, sprinkle with dried oregano and salt, then broil until crisp and the edges are golden, about 2 minutes.

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