Braised Courgette, Fennel & Borlotti Beans with Garlic
A comforting Tuscan-inspired vegetable braise that combines tender courgettes (zucchini), sweet anise-flavored fennel, and creamy borlotti beans. Slow-cooked with garlic, herbs, and olive oil, it’s nourishing, light, and perfect served with crusty bread, couscous, or as a side to grilled fish or chicken.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
2 medium courgettes (zucchini), sliced into half-moons
1 fennel bulb, thinly sliced (keep a few fronds for garnish)
2 cups cooked borlotti beans (or 1 can, drained & rinsed)
3 cloves garlic, thinly sliced
2 tbsp extra virgin olive oil
1 small onion, thinly sliced
1 fresh red chili, deseeded & sliced (optional; skip for mild version)
½ tsp fennel seeds
1 bay leaf
1 sprig fresh thyme (or ½ tsp dried)
1 cup vegetable stock (or water)
Salt and black pepper, to taste
Juice of ½ lemon
Instructions
1. Prep the vegetables: Slice courgettes, fennel bulb, onion, and garlic.
2. Sauté aromatics: Heat olive oil in a wide pan. Add onion, garlic, fennel seeds, and chili (if using). Cook until softened and fragrant (about 4–5 minutes).
3. Add fennel & courgettes: Stir in the sliced fennel and courgettes. Cook until slightly golden, about 5 minutes.
4. Add beans & herbs: Stir in borlotti beans, bay leaf, thyme, and a pinch of salt/pepper.
5. Braise: Pour in vegetable stock, cover, and simmer gently for 20–25 minutes until fennel is tender and flavors meld.
6. Finish: Remove lid, squeeze lemon juice, and adjust seasoning. Garnish with fennel fronds and a drizzle of olive oil.
Notes & Tips
For extra richness, stir in a spoon of pesto or grated Parmesan before serving.
To make it a main dish: serve with crusty sourdough bread, or over polenta/couscous.
If you want a more rustic feel, let it simmer a little longer until the beans break down slightly and thicken the broth.
❓ frequently asked questions FAQ
Q: Can I substitute borlotti beans?
A: Yes, cannellini or butter beans work well.
Q: Is it freezer friendly?
A: Yes, this braise freezes well for up to 2 months.
Q: Can I make it without fennel?
A: Replace with celery + extra onion for a milder version.
Nutrition information
Calories: 210
Protein: 8g
Carbs: 28g
Fat: 7g
Fiber: 9g