INGREDIENTS
3 tbsp
butter
1/2 medium
onion
1 medium
fennel bulb
3
garlic cloves
4 tsp
oregano
1/4 tsp
pepper flakes
1 serving
salt
1 small
carrot
28 oz
canned tomatoes
1 serving
pepper
2 cups
borlotti beans
1/3 cup
flat-leaf parsley
4 cups
water
1 tsp
salt
1 cup
polenta
2 tbsp
butter
1/2 cup
parmesan cheese
1 serving
pepper