Italian Tomato Stew with Fennel, Mushrooms and Spinach
1/2red onionchopped small
stalks and leaves from 1 fennel bulbstalks sliced thinly and leaves roughly chopped
6large mushroomsroughly chopped, about 1 cup pieces
1large tomatochopped small or 1 can of diced tomatoes
1can diced fire roasted tomatoes
1can Italian stewed tomatoes
4cupsbaby spinach leavesadd a bit more if not using kale with the spinach
Optional: 1-2 cups chopped kaleI used the last of my peacock kale
generous amount of finely shredded Pecorino Romano cheese or Parmesan cheese
In the bottom of a large pot or Dutch oven, cook and crumble the sausage. Add the onions and fennel and cook a few more minutes, just until the onions start to soften. Add all remaining ingredients, EXCEPT for the kale and spinach. Simmer for half an hour. Taste and adjust seasonings as desired.
Add the greens and stir to combine. Simmer for just a few minutes, until they are slightly softened and wilted. Top individual servings with plenty of shredded cheese. Enjoy!
Italian Tomato Stew with Fennel, Mushrooms and Spinach https://barefeetinthekitchen.com/italian-tomato-stew-with-fenne/