Name: Creamy White Bean and Fennel Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups White Beans (Cannellini); 1 medium Fennel Bulb; 1 small Onion; 2 cloves Garlic; 1 tsp Extra Virgin Olive Oil; 1 cup Low-Sodium Vegetable Broth; 1/2 cup Nonfat Greek Yogurt; 1 tbsp Fresh Lemon Juice; 2 tbsp Fresh Parsley

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

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel Stew

Enjoy a comforting bowl of Creamy White Bean and Fennel Stew that offers a delicate aromatic blend of sweet fennel, tender white beans, and a zesty hint of lemon. This hearty yet light dish is finished with a swirl of nonfat Greek yogurt for a creamy texture, balancing robust flavors that satisfy both the taste buds and nutritional needs.

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NUTRITION

Protein

40.8g

Fat

6.3g

Carbs

95.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (Cannellini)

1 medium Fennel Bulb

1 small Onion

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

1 cup Low-Sodium Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Parsley

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PREPARATION

1
Heat the olive oil in a large saucepan over medium heat.
2
Add the finely chopped small onion and minced garlic to the pan, sautéing until fragrant and translucent.
3
Stir in the thinly sliced fennel bulb and cook for about 3-4 minutes until it starts to soften.
4
Add the white beans and vegetable broth, stirring to combine.
5
Bring the mixture to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
6
Reduce the heat and stir in the nonfat Greek yogurt and fresh lemon juice, mixing thoroughly for a creamy texture.
7
Season with salt and pepper to taste, and simmer for an additional 2 minutes.
8
Ladle the stew into bowls and garnish with chopped fresh parsley before serving.