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 warm and inviting stew featuring tender white beans and crisp, aromatic fennel, accented with caramelized onion, garlic, and a touch of olive oil. Finished with a dollop of creamy nonfat Greek yogurt, this dish offers a delightful balance of textures and flavors that's perfect for a nourishing meal.

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NUTRITION

552kcal
Protein
37g
Fat
6.8g
Carbs
88.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cannellini beans (drained)

1 medium fennel bulb, sliced

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon olive oil

1 cup vegetable broth

1/2 cup nonfat Greek yogurt

Salt and pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cannellini beans. Set aside.

  • 2

    Slice the fennel bulb thinly, dice the onion, and mince the garlic.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and slightly caramelized.

  • 4

    Add the sliced fennel to the pot and sauté for about 4-5 minutes until it starts to soften.

  • 5

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a gentle simmer. Allow it to cook for 8-10 minutes so the flavors meld together.

  • 6

    Season the stew with salt and pepper to taste.

  • 7

    Remove from heat and stir in the nonfat Greek yogurt to create a creamy texture. Mix well, but avoid boiling once the yogurt is added to prevent curdling.

  • 8

    Serve warm, garnished with a sprinkle of black pepper if desired.

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 warm and inviting stew featuring tender white beans and crisp, aromatic fennel, accented with caramelized onion, garlic, and a touch of olive oil. Finished with a dollop of creamy nonfat Greek yogurt, this dish offers a delightful balance of textures and flavors that's perfect for a nourishing meal.

NUTRITION

552kcal
Protein
37g
Fat
6.8g
Carbs
88.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups cannellini beans (drained)

1 medium fennel bulb, sliced

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon olive oil

1 cup vegetable broth

1/2 cup nonfat Greek yogurt

Salt and pepper to taste

PREPARATION

  • 1

    Rinse and drain the cannellini beans. Set aside.

  • 2

    Slice the fennel bulb thinly, dice the onion, and mince the garlic.

  • 3

    In a medium pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and slightly caramelized.

  • 4

    Add the sliced fennel to the pot and sauté for about 4-5 minutes until it starts to soften.

  • 5

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a gentle simmer. Allow it to cook for 8-10 minutes so the flavors meld together.

  • 6

    Season the stew with salt and pepper to taste.

  • 7

    Remove from heat and stir in the nonfat Greek yogurt to create a creamy texture. Mix well, but avoid boiling once the yogurt is added to prevent curdling.

  • 8

    Serve warm, garnished with a sprinkle of black pepper if desired.