Recipe courtesy of Rachael Ray
Episode: Talking Thirty
Zucchini, Potato and Fennel Stew
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal.

Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Irish Stew

Recipe courtesy of Giana Ferguson

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Zucchini Pancakes

Recipe courtesy of Ina Garten

Sweet Potato-Pecan Casserole

Recipe courtesy of Ellie Krieger

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Slow-Cooker Caribbean Beef Stew

Recipe courtesy of Food Network Kitchen

Homemade Potato Chips with Chicken Salt

Recipe courtesy of Valerie Bertinelli

Fish and Fennel Stew

Recipe courtesy of Sunny Anderson

Beef Fennel Stew

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.