Mediterranean Vegetable Stew with Olives

Author Notes

Although it’s vegetarian, this robust stew will appeal to meat lovers because it’s chock full of protein-rich beans and filling vegetables like eggplant and fennel. It’s also fast and easy enough to make for a mid-week meal and makes great leftovers for lunch the next day. For a variation, substitute chickpeas, feta cheese, and fresh oregano for the cannellini beans, Parmesan, and fresh rosemary. Green Cerignola olives, which are meaty and not too salty, are available at most markets that sell fresh olives; they’re also found at Italian specialty markets. Another Greek or Italian green olive can be substituted. —Food Blogga

Ingredients

• 
  3 tablespoons
  
  olive oil
  
  
• 
  1
  
  yellow onion, diced
  
  
• 
  3
  
  garlic cloves, minced
  
  
• 
  1
  
  fennel bulb, cut into 3/4-inch pieces (about 1 1/2 cups)
  
  
• 
  1
  
  eggplant, cut into 3/4-inch pieces (about 3 1/2 cups)
  
  
• 
  1
  
  red bell pepper, cut into 3/4-inch pieces (about 2 cups)
  
  
• 
  ¹/₄ cup
  
  dry white wine
  
  
• 
  1
  
  (28 ounce) can crushed tomatoes
  
  
• 
  ¹/₄ cup
  
  coarsely chopped Kalamata olives
  
  
• 
  ¹/₄ cup
  
  coarsely chopped green Cerignola olives (large, green Italian olives)
  
  
• 
  1
  
  (15 oz) can cannellini beans, drained
  
  
• 
  zest
  
  of 1/2 lemon (about 1 teaspoon)
  
  
• 
  1 teaspoon
  
  fennel seeds
  
  
• 
  ¹/₄ teaspoon
  
  salt
  
  
• 
  ¹/₄ teaspoon
  
  crushed red pepper flakes
  
  
• 
  1 tablespoon
  
  finely chopped fresh rosemary
  
  
• 
  3 tablespoons
  
  finely chopped fresh parsley
  
  

• 
  grated Parsmesan or Reggiano-Parmigiano cheese