INGREDIENTS
1
Carrot, small
2 cups
French-cut green beans, frozen
2 cloves
Garlic
1 tbsp
Lemon, zest
1
Shallot, large
4 cups
Chicken broth, reduced-sodium
1/3 cup
Black olives, pitted oil-cured
1 cup
Pearl barley
2 tsp
Fennel seeds
1
Pepper, Freshly ground
1/2 cup
Parmesan cheese, grated
1/3 cup
White wine, dry
1 cup
Water
1
Large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds