Summer Vegetable Stew

• 1 fennel bulb with stalks (about 1/2 pound)
• 1 tablespoon olive oil
• 3 cups low-sodium chicken broth
• 1 (14 1/2-ounce) can Italian-seasoned diced tomatoes
• 1 1/2 cups baby carrots, halved lengthwise
• 1 1/2 cups green beans, cut into 2-inch pieces (about 1/2 pound)
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon freshly ground pepper
• 1 cup fresh or frozen green peas
• Parmesan Polenta Rounds
• 1/2 cup (2 ounces) crumbled goat cheese

1. Rinse fennel thoroughly; trim and reserve fronds. Mince fronds, reserving 1 tablespoon. Trim tough outer leaves and discard. Cut bulb in half lengthwise, and discard core. Cut bulb crosswise into 1/4-inch slices; set aside.
2. Heat olive oil in a Dutch oven over medium heat; add fennel slices, and saute 5 minutes. Stir in broth and next 5 ingredients; bring to a boil over high heat. Cover, reduce heat, and simmer 15 minutes. Stir in peas and reserved fennel fronds; cover and simmer 2 minutes.
3. Ladle 1 1/4 cups stew into each of 4 bowls; top with Parmesan Polenta Rounds, and sprinkle evenly with cheese.

stalks, olive oil, lowsodium, italianseasoned diced tomatoes, baby carrots, green beans, thyme, freshly ground pepper, parmesan polenta, goat cheese

Taken from www.myrecipes.com/recipe/summer-vegetable-stew (may not work)