Sauteed Fennel and Carrots

3 T olive oil
2 - fennel bulbs, medium
2 - carrots, large
3 - cloves garlic, minced
1/8 t red pepper flakes
3 C vegetable stock
1/2 t salt
1/4 t ground black pepper
1 - package frozen baby lima beans (10 oz.)

Heat the oil in a large frying pan. Add fennel, carrots, garlic, fennel seed, and red pepper flakes for about ten minutes, until vegetables are al dente. Add stock, lima beans, salt, and pepper. Bring to a boil, then turn down heat and simmer for another ten minutes until everything is tender.