Spring Veg Stew with Pesto & Roast Fennel | Rebel Recipes (2024)

For the soup

• 2 onions chopped roughly
• 2 tbsp olive oil
• 3 garlic cloves sliced
• 2 carrots chopped into small dice
• 2 courgettes
• 5 plumb tomatoes roughly sliced
• 1 litre veg stock
• 1/2 tsp oregano
• 1 tbsp fresh thyme
• 1 can cannoli beans
• 3 handfuls broad beans -.frozen or fresh
• 3 handfuls of spinach
• Juice 1/2 lemon
• 3 tbsp nutritional yeast
• 1 tsp sea salt

For the roast fennel

• 1 bulb fennel sliced
• 1 tbsp olive oil
• Pinch sea salt flakes

For the pesto

• 100 g pine nuts toasted
• 60 g basil
• 4 tbsp extra virgin olive oil
• 3 nutritional yeast
• 1/2 tsp sea salt
• 1 lemon juice
• 50 ml water

• In a large pan, add the olive oil and onions and cook on a medium heat for 7-8 minutes until soft and browning.

• Add in the garlic and carrot and salt. Stir to combine and cook for a 2-3 minutes.

• Add courgette and fry for a further few minutes. Now add the chopped tomatoes, allow them to soften a little.

• Next, add the veg stock, oregano and thyme.

• Simmer for 10 minutes. covered then remove the lid and add the beans. Simmer for a further 10 minutes.

• Finally, add the spinach, lemon juice and nutritional yeast–stir to combine.

• Season well.

To roast the fennel

• Pre heat your oven to 180c.

• Chop the fennel and add to a baking tray. Drizzle with olive oil and sprinkle with salt.

• Roast for 30-40 minutes until soft and slightly charred. Remove from the oven.

To make the pesto dressing

• Add all the ingredients to a food processor and blitz to combine.

To serve

• Top with the roast fennel.

• Stir in dollops of the pesto dressing.