Chicken Fennel Stew
Rinse the beans and soak them overnight in enough cold water to cover. Drain and rinse them again.
Put the beans in a soup pot with the water. Bring to a boil and add the onion, garlic, celery, fennel, and broth. Reduce to a simmer and cook for 1½ hours.
Brown the sausage in a skillet on medium heat, using a wooden spoon to break them up. Add the chicken to the skillet and cook until brown around the edges, about 5 minutes. Add the sausage and chicken to the soup pot with the bean mixture. Add the potatoes, salt, thyme, and green beans. Return to a simmer and cook, covered, for 45 minutes.
Fennel looks somewhat like celery, but it has a mild licorice flavor. It can be eaten raw or cooked.