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

Savor the earthy creaminess of white beans paired with tender, slightly sweet fennel and aromatic garlic, all simmered in a light vegetable broth and brightened with fresh kale and a splash of lemon juice. This comforting stew delivers a gentle harmony of flavors perfect for a nourishing meal any time of day.

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NUTRITION

573kcal
Protein
33.4g
Fat
7.3g
Carbs
97.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (canned, no salt added)

1 medium Fennel Bulb, sliced

1 small Yellow Onion, diced

3 cloves Garlic, minced

1 teaspoon Olive Oil

1 cup Low-Sodium Vegetable Broth

1 cup Kale, roughly chopped

1 tablespoon Lemon Juice

0.5 teaspoon Dried Thyme

1 Bay Leaf

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the diced yellow onion and minced garlic for 2-3 minutes until translucent and fragrant.

  • 3

    Add the sliced fennel bulb and continue to cook for another 4-5 minutes until softened.

  • 4

    Stir in the canned cannellini beans and pour in the vegetable broth.

  • 5

    Add the bay leaf and dried thyme, then bring the mixture to a gentle simmer.

  • 6

    Allow the stew to simmer for about 10 minutes to meld the flavors.

  • 7

    Fold in the chopped kale and simmer for an additional 2-3 minutes until the kale is just wilted.

  • 8

    Remove the bay leaf, stir in the lemon juice, and season with salt and black pepper to taste.

  • 9

    Serve warm and enjoy a comforting bowl of creamy white bean and fennel 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

Savor the earthy creaminess of white beans paired with tender, slightly sweet fennel and aromatic garlic, all simmered in a light vegetable broth and brightened with fresh kale and a splash of lemon juice. This comforting stew delivers a gentle harmony of flavors perfect for a nourishing meal any time of day.

NUTRITION

573kcal
Protein
33.4g
Fat
7.3g
Carbs
97.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (canned, no salt added)

1 medium Fennel Bulb, sliced

1 small Yellow Onion, diced

3 cloves Garlic, minced

1 teaspoon Olive Oil

1 cup Low-Sodium Vegetable Broth

1 cup Kale, roughly chopped

1 tablespoon Lemon Juice

0.5 teaspoon Dried Thyme

1 Bay Leaf

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced yellow onion and minced garlic for 2-3 minutes until translucent and fragrant.

  • 3

    Add the sliced fennel bulb and continue to cook for another 4-5 minutes until softened.

  • 4

    Stir in the canned cannellini beans and pour in the vegetable broth.

  • 5

    Add the bay leaf and dried thyme, then bring the mixture to a gentle simmer.

  • 6

    Allow the stew to simmer for about 10 minutes to meld the flavors.

  • 7

    Fold in the chopped kale and simmer for an additional 2-3 minutes until the kale is just wilted.

  • 8

    Remove the bay leaf, stir in the lemon juice, and season with salt and black pepper to taste.

  • 9

    Serve warm and enjoy a comforting bowl of creamy white bean and fennel stew.