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

A comforting, aromatic stew featuring creamy white beans combined with the subtle licorice notes of fennel, enhanced with savory aromatics and a touch of tangy lemon. Finished with a boost of protein-rich tofu and fresh spinach, this stew is both hearty and light, perfect for any mealtime.

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NUTRITION

588kcal
Protein
35.4g
Fat
24.1g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (rinsed and drained)

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Fresh Spinach

1 Tbsp Extra Virgin Olive Oil

1 cup Vegetable Broth

150g Extra-Firm Tofu

1 Tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic; sauté until the onion becomes translucent.

  • 3

    Dice the fennel bulb and add it to the pan, cooking for about 5 minutes until it starts to soften.

  • 4

    Stir in the cannellini beans and vegetable broth, and bring the mixture to a simmer.

  • 5

    Cube the extra-firm tofu and add it to the simmering stew.

  • 6

    Let the stew simmer for 10 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach and lemon juice, allowing the spinach to wilt.

  • 8

    Season with salt and pepper to taste, then remove from heat 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

A comforting, aromatic stew featuring creamy white beans combined with the subtle licorice notes of fennel, enhanced with savory aromatics and a touch of tangy lemon. Finished with a boost of protein-rich tofu and fresh spinach, this stew is both hearty and light, perfect for any mealtime.

NUTRITION

588kcal
Protein
35.4g
Fat
24.1g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (rinsed and drained)

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Fresh Spinach

1 Tbsp Extra Virgin Olive Oil

1 cup Vegetable Broth

150g Extra-Firm Tofu

1 Tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic; sauté until the onion becomes translucent.

  • 3

    Dice the fennel bulb and add it to the pan, cooking for about 5 minutes until it starts to soften.

  • 4

    Stir in the cannellini beans and vegetable broth, and bring the mixture to a simmer.

  • 5

    Cube the extra-firm tofu and add it to the simmering stew.

  • 6

    Let the stew simmer for 10 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach and lemon juice, allowing the spinach to wilt.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.