2 tsp. olive oil
\n4 C. thinly sliced fennel bulb (about 4 small bulbs)
\n3 C. vertically sliced onion
\n1 C. red bell pepper strips
\n2\/3 C. vegetable broth
\n1\/4 tsp. salt
\n1\/4 tsp. fennel seeds
\n1\/8 tsp. coarsely ground black pepper
\n1 garlic clove, minced
\n2 T. thinly sliced basil
\n1 1\/2 T. chopped fennel fronds or fresh flat-leaf parsley<\/p>\n
Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saut\u00e9 6 minutes. Add broth and next 4 ingredients (broth through garlic). Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in basil and fennel fronds.<\/p>\n
Yield: 4 servings
\nServing size: 3\/4 C.<\/p>\n
Calories: 92
\nFat: 2.8g
\nFiber: 4.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 4 C. thinly sliced fennel bulb (about 4 small bulbs) 3 C. vertically sliced onion 1 C. red bell pepper strips 2\/3 C. vegetable broth 1\/4 tsp. salt 1\/4 tsp. fennel seeds 1\/8 tsp. coarsely ground black pepper 1 garlic clove, minced 2 T. thinly sliced basil 1 1\/2 T. chopped fennel fronds or fresh flat-leaf parsley Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saut\u00e9 6 minutes….<\/p>\n