Mediterranean stew with fresh bean-fennel puree

Name: Mediterranean stew with fresh bean-fennel puree
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 twig rosemary; 2 onion; 2 clove garlic; 2 Red pepper; 2 yellow bell pepper; 5 tomato; 200 milliliters White wine; 200 milliliters vegetable stock; 4 ham; 1 bunch parsley

Ingredients

4 tablespoon olive oil
2 twig rosemary
2 onion
2 clove garlic
2 Red pepper
2 yellow bell pepper

5 tomato
200 milliliters White wine
200 milliliters vegetable stock
4 ham
1 bunch parsley

Directions

Heat the olive oil and fry the rosemary, onion, garlic and paprika for 10 minutes. Add the tomatoes and cook for 5 minutes.
Add the white wine and stock and cook for another 5 minutes. Add the ham pen and roast covered in a low setting for about 25 minutes until soft and cooked.
Sprinkle the stew with the parsley and serve with the bean-fennel puree (see tip recipe).