Name: Creamy White Bean and Fennel Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cannellini Beans; 1/2 cup Firm Tofu; 1/2 medium Fennel Bulb; 1/4 medium Yellow Onion; 1 Garlic Clove; 1 cup Vegetable Broth; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Plain Nonfat Greek Yogurt; 1 tsp Dried Thyme; Salt and Pepper to taste

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

A delightful and comforting stew featuring creamy cannellini beans, tender tofu, and aromatic fennel. This hearty dish balances textures and flavors with a blend of sautéed aromatics, a gentle drizzle of olive oil, and a splash of lemon for brightness, making it perfect for any meal.

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NUTRITION

Protein

31.9g

Fat

12.5g

Carbs

54.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Firm Tofu

1/2 medium Fennel Bulb

1/4 medium Yellow Onion

1 Garlic Clove

1 cup Vegetable Broth

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Plain Nonfat Greek Yogurt

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Heat a teaspoon of olive oil in a medium saucepan over medium heat.
2
Add the chopped yellow onion, minced garlic, and sliced fennel bulb; sauté until the vegetables soften and become fragrant, about 4-5 minutes.
3
Stir in the drained cannellini beans and crumbled firm tofu, then sprinkle with dried thyme, salt, and pepper.
4
Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 8-10 minutes so the flavors meld together.
5
Finish the stew by stirring in lemon juice and a dollop of plain nonfat Greek yogurt for creaminess; adjust seasoning as needed.
6
Serve hot and enjoy the warm, comforting flavors of this creamy stew.