Name: Olive-Oil-Roasted Tomatoes and Fennel with White Beans
Prep time: 35 minutes
Total time: 1 minutes
Yield: 6 Servings
Ingredients: 2 large fennel bulbs with fronds attached; 3/4 cup extra-virgin olive oil; 2 teaspoons coarse kosher salt, divided; 2 pints grape tomatoes or cherry tomatoes; 4 large fresh oregano sprigs; 3 large garlic cloves, thinly sliced; 1/4 teaspoon dried crushed red pepper; 1 teaspoon freshly ground black pepper; 2 15-ounce cans cannellini (white kidney beans), drained

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