Anti Inflammatory Balsamic-Rosemary Cannellini Beans with Fennel
Caramelized fennel, creamy white beans, and a glossy balsamic glaze — this is the kind of one-pan dinner that feels far more impressive than the effort it takes. The fennel softens and turns lightly golden in olive oil before garlic, red pepper flakes, and fresh rosemary join the pan, building a deeply aromatic base that does most of the heavy lifting on flavor. Cannellini beans simmer in vegetable broth until they turn velvety and almost creamy, then a splash of balsamic vinegar and a touch of honey pull everything into a rich, tangy-sweet finish. Every single ingredient here — extra-virgin olive oil, fresh herbs, legumes, garlic — is the kind of whole, minimally processed food that supports a low-inflammation way of eating without any compromise on taste. There's no need to hunt down specialty products or swap out anything unusual; the pantry staples do exactly what you need them to. It serves four and comes together in well under 30 minutes, making it just as practical on a weeknight as it is worthy of a dinner party spread. Finish with a scatter of reserved fennel fronds and a light drizzle of olive oil, and it looks like something you'd order at a nice restaurant.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- 2 sprigs fresh rosemary
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup low-sodium vegetable broth
- 2 tbsp balsamic vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 1 tbsp fresh fennel fronds, roughly chopped (optional)
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the sliced fennel and cook, stirring occasionally, until softened and lightly golden at the edges, about 8–10 minutes.
- 2
Push the fennel to the edges of the pan and add the garlic, red pepper flakes, and rosemary sprigs to the center. Cook, stirring the garlic frequently, until fragrant and just beginning to turn golden, about 1–2 minutes — watch closely, as the garlic can brown quickly.
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