Creamy White Bean and Fennel Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White Bean and Fennel Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel Stew

Savor the comforting, creamy texture of this stew where tender white beans and silky tofu blend with aromatic fennel, sweet tomatoes, and a hint of fresh spinach. Each spoonful is enriched with the delicate flavors of garlic and onion simmered in a light vegetable broth, creating an ideal meal that’s both nourishing and satisfying.

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NUTRITION

523kcal
Protein
38.3g
Fat
5.6g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (Cannellini)

100g Firm Tofu

1 medium Fennel Bulb

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup chopped Yellow Onion

1 clove Garlic

1 cup Vegetable Broth

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PREPARATION

  • 1

    Rinse and drain the white beans if using canned, or prepare cooked beans if using dried.

  • 2

    Dice the fennel bulb into thin slices, chop the onion, mince the garlic, and roughly chop the spinach.

  • 3

    Cut the firm tofu into small cubes.

  • 4

    In a medium pot, heat a splash of water or a minimal amount of olive oil over medium heat and sauté the chopped onion and minced garlic until fragrant and soft.

  • 5

    Add the sliced fennel and continue to sauté for about 3-4 minutes until it begins to soften.

  • 6

    Stir in the diced tomatoes and then add the white beans and tofu cubes.

  • 7

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 8

    Allow the stew to simmer for about 10-15 minutes to let the flavors meld together.

  • 9

    In the last 2 minutes, add the fresh spinach and stir until wilted.

  • 10

    Season with salt and pepper to taste, and serve warm.

Creamy White Bean and Fennel Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White Bean and Fennel Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel Stew

Savor the comforting, creamy texture of this stew where tender white beans and silky tofu blend with aromatic fennel, sweet tomatoes, and a hint of fresh spinach. Each spoonful is enriched with the delicate flavors of garlic and onion simmered in a light vegetable broth, creating an ideal meal that’s both nourishing and satisfying.

NUTRITION

523kcal
Protein
38.3g
Fat
5.6g
Carbs
87.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (Cannellini)

100g Firm Tofu

1 medium Fennel Bulb

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1/4 cup chopped Yellow Onion

1 clove Garlic

1 cup Vegetable Broth

PREPARATION

  • 1

    Rinse and drain the white beans if using canned, or prepare cooked beans if using dried.

  • 2

    Dice the fennel bulb into thin slices, chop the onion, mince the garlic, and roughly chop the spinach.

  • 3

    Cut the firm tofu into small cubes.

  • 4

    In a medium pot, heat a splash of water or a minimal amount of olive oil over medium heat and sauté the chopped onion and minced garlic until fragrant and soft.

  • 5

    Add the sliced fennel and continue to sauté for about 3-4 minutes until it begins to soften.

  • 6

    Stir in the diced tomatoes and then add the white beans and tofu cubes.

  • 7

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 8

    Allow the stew to simmer for about 10-15 minutes to let the flavors meld together.

  • 9

    In the last 2 minutes, add the fresh spinach and stir until wilted.

  • 10

    Season with salt and pepper to taste, and serve warm.