Provençal Vegetable Bouillabaisse
This vegan, seafood-free Provençal stew layers fennel, leeks, garlic, tomatoes, potatoes, and white beans in a thyme-scented vegetable broth. Orange zest and bay leaf give it a bright bouillabaisse-inspired finish without fish, wine, rouille, or animal products.
- aromatic
- cannellini beans
- comfort food
- dairy-free
- dinner
- egg-free
- fennel
- french
- fresh and light
- gluten-free
- leeks
- lunch
- main course
- meal prep
- nut-free
- one-pot
- orange zest
- plant-based
- potatoes
- provençal
- provençal vegetable bouillabaisse
- seafood-free
- shellfish-free
- simmered
- soup
- soy-free
- stew
- stovetop
- supper
- tomatoes
- vegan
- vegetable bouillabaisse
- vegetable broth
- vegetable stew
- vegetarian
- western european
- white beans
- Cuisine
- French (Provençal)
Shopping options
Check ingredients to include themPackage used · most used first
Fennel bulb, chopped · 1 Count
Organic Fennel
100%
Details
Canned cannellini beans, rinsed and drained · 15.5 Ounce
Kroger® Cannellini Beans
Sale
100%
Details
Low-sodium vegetable broth · 4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
100%
Details
Canned diced tomatoes, undrained · 1 Can
Kroger Diced Tomatoes
100%
Details
Yellow potatoes, cut into 3/4-inch pieces · 1.25 Pound
Yukon Gold Potatoes
83%
Details
Leeks, white and light green parts sliced and rinsed · 10 Ounce
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
63%
Details
Garlic, minced · 4 Count
Garlic
Sale
40%
Details
Orange zest, finely grated · 1 Teaspoon
Medium Fresh Navel Oranges- Each
33%
Details
Olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Dried bay leaf · 1 Count
Kroger® Bay Leaves Container
5%
Details
Dried thyme · 1 Teaspoon
McCormick Whole Thyme Leaves
5%
Details
Fine salt · 0.75 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- low-sodium vegetable broth-4 cups
- fennel bulb-1 medium
- yellow potatoes-1 1/4 lb
- garlic-4 cloves
- canned diced tomatoes-1 can
- cannellini beans-15 1/2 ounces
- leek-10 ounces
- olive oil-2 tablespoons
- dried thyme-1 teaspoon
- dried bay leaf-1 leaf
- orange zest-1 teaspoon
- fine salt-3/4 teaspoon
Chop the fennel, slice and rinse the leeks, mince the garlic, cut the potatoes, rinse and drain the beans, and finely grate the orange zest before cooking.
Wash leeks thoroughly, since grit can hide between the layers.
Keep fingers clear of the knife and zester blades while cutting and grating.
Warm the olive oil in a large pot over medium heat. Add the fennel, leeks, and 1/2 teaspoon salt, then cook for 6 to 8 minutes, stirring often, until the vegetables are softened and fragrant.
Add the garlic and dried thyme, then cook for 30 seconds until the garlic is aromatic but not browned.
Stir in the diced tomatoes with their juices, potatoes, vegetable broth, and bay leaf. Bring to a steady simmer, reduce the heat to medium-low, partially cover, and cook for 18 to 22 minutes until the potatoes are fork-tender.
Use caution when lifting the lid, as hot steam can burn.
Keep the stew at a gentle simmer rather than a hard boil to prevent splashing.
Stir in the cannellini beans and orange zest. Simmer uncovered for 5 to 8 minutes until the beans are heated through and the broth is lightly thickened.
Simmer gently to reduce splashing from the hot stew.
Remove and discard the bay leaf. Taste and season with the remaining 1/4 teaspoon salt as needed, then serve hot.
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