NUTRITION

SERVINGS

INGREDIENTS

2 cups canned cannellini beans

1 medium fennel bulb

200g silken tofu

3 tbsp nutritional yeast

1 cup low sodium vegetable broth

1 small yellow onion

2 cloves garlic

2 tsp olive oil

3 sprigs fresh thyme

1 tbsp lemon juice

Salt & Pepper to taste

PREPARATION

• 1

  Drain and rinse the cannellini beans if using canned, and set aside.

• 2

  Trim the fennel bulb by removing the stalks and fronds. Dice the bulb into small pieces.

• 3

  Peel and finely chop the small yellow onion and mince the garlic cloves.

• 4

  In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they become translucent and softened.

• 5

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

• 6

  Pour in the low sodium vegetable broth and add the beans. Let the mixture come to a gentle simmer.

• 7

  In a blender, combine the silken tofu, nutritional yeast, lemon juice, a few sprigs of thyme (reserve one for garnish), salt, and pepper. Blend until smooth to create a creamy base.

• 8

  Stir the tofu mixture into the simmering stew, and allow it to heat through for about 5 minutes. Taste and adjust salt and pepper as needed.

• 9

  Ladle the stew into bowls, garnish with the reserved thyme sprig and a light drizzle of olive oil if desired, and serve warm.