Italian Tomato Stew With Fennel, Mushrooms And Spinach Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions and garlic, and saut茅 until fragrant.
• STEP 2.Add fennel and mushrooms to the pot, and cook until they start to soften.
• STEP 3.Pour in the crushed tomatoes, vegetable broth, and tomato paste. Stir well to combine.
• STEP 4.Season with salt, pepper, and Italian seasoning. Bring the stew to a simmer and let it cook for 20 minutes.
• STEP 5.Add the spinach to the pot and cook until wilted.
• STEP 6.Serve the stew hot with crusty bread or over pasta.
• STEP 7.Cooking Tip: For a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot and simmer for an additional 5 minutes.
• STEP 8.Storage and Serving: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

• To enhance the flavor of the stew, you can add a splash of red wine while saut茅ing the onions and garlic.
• Feel free to customize the stew by adding other vegetables like bell peppers or zucchini.
• For a heartier meal, you can add cooked beans or lentils to the stew.

Storage and Serving

• Serve the Italian tomato stew hot with crusty bread or over pasta.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat on the stovetop or in the microwave before serving.