French Summer Vegetable Stew

18 Ingredients

Number of servings

2tablespoons olive oil
2 courgettes, halved lengthways and sliced
100grams fine green beans, trimmed
2 cups vegetable stock
16 pitted green olives
200grams small cherry tomatoes, mixed colours if possible
1 bunch basil, leaves torn
2 bacon rashers, very thinly sliced
1 pinch salt
1 pinch pepper
1 fennel bulb
3 shallots, sliced
3 cloves garlic, sliced
2tablespoons Pernod
1/2 cup dry white wine
1tablespoons chives, chopped
1tablespoons chervil, chopped
1teaspoons tarragon, chopped

Method

Step 1 of 5

Heat the oil in a large, heavy-based saucepan over a medium heat. Cut the fennel into quarters lengthways, remove the tough middle and slice each quarter into 3 wedges. Add to the pan and fry for 4-5 minutes or until beginning to soften and colour. Add the shallots and garlic and fry gently for a further 4-5 minutes or until softened and lightly golden.

Step 2 of 5

Stir in the Pernod, white wine and chopped herbs and bubble for 1-2 minutes or until almost evaporated. Add the courgettes and green beans and stir well.

Step 3 of 5

Add enough stock to almost cover the vegetables and scatter with the olives. Bring to the boil, then reduce the heat, cover and simmer gently for 8-10 minutes or until the vegetables are almost tender. Stir in the tomatoes and basil leaves and simmer for a further 3 minutes. Season to taste with salt and pepper.

Step 4 of 5

Place a small, nonstick frying pan over a high heat and add the bacon, if using. Fry for 3 minutes or until crisp. Remove with a slotted spoon and drain on kitchen paper.

Step 5 of 5

Ladle the stew into bowls and scatter with the crispy bacon, if using. Serve with warm, crusty bread, if liked.