All posts tagged: yesitsvergan

Bread, Bean & Fennel Stew, 17p

The idea of putting bread in stew is one that dates back hundreds of years, to a medieval broth known as ‘caudle’. It is both a use-up for stale bread, or crusts cut off for fussy children, and adds both texture and thickness to a liquid broth. This soup is hearty, wholesome and delicious – made in a grey January fog for a group of hungry friends, and devoured with gusto. The ingredients are all fairly interchangeable; the beans can be any kind you fancy, even plain old baked beans will do. You can extend this with some diced chopped veg, or sweeten and substantiate the base with chopped onion and garlic, but I like it just as it is, simple and huggy. The fennel is just there for a touch of sweetness; if you don’t have any in, a teaspoon of sugar and some herbs will do the job just fine. To make this gluten free, simply replace the bread with gluten free bread of your choice. I make mine with kidney beans sometimes, …