Summer Vegetable Stew

INGREDIENTS

• 1 fennel bulb with stalks (about 1/2 pound)
• 1 tablespoon olive oil
• 3 cups low-sodium chicken broth
• 1 (14 1/2-ounce) can Italian-seasoned diced tomatoes
• 1 1/2 cups baby carrots, halved lengthwise
• 1 1/2 cups green beans, cut into 2-inch pieces (about 1/2 pound)
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon freshly ground pepper
• 1 cup fresh or frozen green peas
• 1/2 cup (2 ounces) crumbled goat cheese