- 2
Ingredients
- 1 tablespoon olive oil $
- 1 teaspoon finely chopped garlic $
- 1 cup finely chopped fennel bulb
- 1/2 cup finely chopped onion $
- 1 teaspoon chopped fresh oregano
- 1 cup chopped plum tomato $
- 3/4 cup unsalted chicken stock (such as Swanson) $
- 1 (14.5-ounce) can unsalted cannellini beans, rinsed and drained
- 1 bay leaf
- 8 ounces medium shrimp, peeled and deveined $
- 2 tablespoons finely chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1 ounce crumbled feta cheese (about 1/4 cup)
Preparation
Step 1
Preparation
1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds or until fragrant. Add fennel, onion, and oregano; sauté 5 minutes or until lightly browned. Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes. Gently stir in shrimp; cook 2 minutes or until shrimp are done. Remove bay leaf; discard. Stir in parsley and pepper. Sprinkle feta over top.
1. Heat a large saucepan over medium heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds or until fragrant. Add fennel, onion, and oregano; sauté 5 minutes or until lightly browned. Add tomato; cook 2 minutes. Add stock, beans, and bay leaf. Reduce heat to low; cover and simmer 10 minutes. Gently stir in shrimp; cook 2 minutes or until shrimp are done. Remove bay leaf; discard. Stir in parsley and pepper. Sprinkle feta over top.