Modify as needed for what you have on hand or like to eat. Half or double recipe as needed but adjust salt by taste
For the Stew:
Heat oil to medium in a heavy bottom pan that you have a cover for. Add the onions for a few minutes, then add carrots, celery, fennel, potatoes. Add in herbs and seasonings cook about ten minutes. Add 1/4 cup flour, cook another 5-10 minutes stirring once in a while. Add broth and use a whisk to mix and get anything up that has stuck to the bottom of the pan. heat and stir for bit until you feel like it won't clump then add beans and put a cover on and cook for 20 minutes or until veggies are cooked through, stirring occasionally.
Meanwhile prep the dumplings
In a bowl add flour, baking powder, salt and ground rosemary. make a well and add milk and oil. mix until you have a wet dough. Using a scoop, add to the stew in about 14 scoops. don't mix. cover and let sit for 15 minutes. dumplings should be cooked and firm. dunk them into the stew to coat them.
Ladle stew into a bowl. Top with however dumpling you like (3-4 is good!) Garnish with additional vegetables such as sauteed greens or herbs.