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

Enjoy a warming bowl of Creamy White Bean and Fennel Stew, a comforting dish with tender cannellini beans, savory tempeh, and delicate fennel that’s brightened with a splash of lemon. This hearty stew offers a delightful balance of textures and flavors, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

571kcal
Protein
36g
Fat
19.4g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

100g Tempeh

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

0.5 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 sprigs Fresh Thyme (optional)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned, then set aside.

  • 2

    Cube the tempeh and lightly steam or sauté it separately until slightly golden to enhance its texture.

  • 3

    Thinly slice the fennel bulb and onion. Mince the garlic cloves.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until they are soft and fragrant, about 3-4 minutes.

  • 5

    Add the fennel slices and fresh thyme sprigs. Sauté for another 4 minutes until the fennel starts to soften.

  • 6

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

  • 7

    Add the cannellini beans and cooked tempeh to the pot. Allow the stew to simmer gently for 8-10 minutes, letting the flavors meld.

  • 8

    Finish by stirring in the lemon juice. Taste and adjust seasoning if needed.

  • 9

    Serve warm and enjoy this hearty, creamy stew.

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

Enjoy a warming bowl of Creamy White Bean and Fennel Stew, a comforting dish with tender cannellini beans, savory tempeh, and delicate fennel that’s brightened with a splash of lemon. This hearty stew offers a delightful balance of textures and flavors, perfect for any meal of the day.

NUTRITION

571kcal
Protein
36g
Fat
19.4g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

100g Tempeh

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

0.5 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 sprigs Fresh Thyme (optional)

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned, then set aside.

  • 2

    Cube the tempeh and lightly steam or sauté it separately until slightly golden to enhance its texture.

  • 3

    Thinly slice the fennel bulb and onion. Mince the garlic cloves.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until they are soft and fragrant, about 3-4 minutes.

  • 5

    Add the fennel slices and fresh thyme sprigs. Sauté for another 4 minutes until the fennel starts to soften.

  • 6

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

  • 7

    Add the cannellini beans and cooked tempeh to the pot. Allow the stew to simmer gently for 8-10 minutes, letting the flavors meld.

  • 8

    Finish by stirring in the lemon juice. Taste and adjust seasoning if needed.

  • 9

    Serve warm and enjoy this hearty, creamy stew.