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 soothing and creamy stew that marries the delicate anise notes of fennel with savory white beans, accented by a tangy dollop of Greek yogurt. Aromatic garlic and red onion bring warmth, while fresh spinach adds vibrant color and texture, making this stew comforting and nutritionally balanced.

Try 7 days free, then $12.99 / mo.

NUTRITION

560kcal
Protein
40.4g
Fat
6.4g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (canned, drained)

1 medium Fennel Bulb

1/2 cup Plain Nonfat Greek Yogurt

1/2 medium Red Onion

2 cloves Garlic

1 cup Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the sliced red onion and minced garlic, sautéing until they soften and become fragrant.

  • 2

    Add the thinly sliced fennel bulb to the pot and continue to cook for about 3-4 minutes until the fennel begins to soften.

  • 3

    Stir in the cannellini beans and pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 8-10 minutes to meld the flavors.

  • 4

    Add the fresh spinach and dried thyme, stirring until the spinach wilts.

  • 5

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

  • 6

    Ladle the creamy stew into a bowl and top with a dollop of plain nonfat Greek yogurt for an extra layer of creaminess.

  • 7

    Serve warm and enjoy this nourishing, savory stew perfect for breakfast, lunch, or dinner.

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 soothing and creamy stew that marries the delicate anise notes of fennel with savory white beans, accented by a tangy dollop of Greek yogurt. Aromatic garlic and red onion bring warmth, while fresh spinach adds vibrant color and texture, making this stew comforting and nutritionally balanced.

NUTRITION

560kcal
Protein
40.4g
Fat
6.4g
Carbs
88g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (canned, drained)

1 medium Fennel Bulb

1/2 cup Plain Nonfat Greek Yogurt

1/2 medium Red Onion

2 cloves Garlic

1 cup Fresh Spinach

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium pot over medium heat. Add the sliced red onion and minced garlic, sautéing until they soften and become fragrant.

  • 2

    Add the thinly sliced fennel bulb to the pot and continue to cook for about 3-4 minutes until the fennel begins to soften.

  • 3

    Stir in the cannellini beans and pour in the vegetable broth. Bring the mixture to a simmer and let it cook for 8-10 minutes to meld the flavors.

  • 4

    Add the fresh spinach and dried thyme, stirring until the spinach wilts.

  • 5

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

  • 6

    Ladle the creamy stew into a bowl and top with a dollop of plain nonfat Greek yogurt for an extra layer of creaminess.

  • 7

    Serve warm and enjoy this nourishing, savory stew perfect for breakfast, lunch, or dinner.