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 a velvety, aromatic stew that blends tender white beans with the subtle licorice notes of fennel. Enhanced with a delicate hint of red onion, garlic, and fresh thyme, this stew is finished with a swirl of tangy fat-free Greek yogurt and a squeeze of lemon to brighten the flavors — a hearty, comforting dish perfect for any meal of the day.

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NUTRITION

573kcal
Protein
37.3g
Fat
6.3g
Carbs
94.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1 medium Fennel Bulb

1 small Red Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 cup Low-Sodium Vegetable Broth

1 teaspoon Fresh Thyme

1/2 cup Fat-Free Greek Yogurt

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned or measure out cooked beans if preparing from scratch.

  • 2

    Slice the fennel bulb into thin wedges, and finely chop the red onion and garlic.

  • 3

    Heat olive oil in a large pot over medium heat. Add the chopped red onion and garlic, and sauté until they become soft and fragrant, about 3-4 minutes.

  • 4

    Add the sliced fennel to the pot and cook for an additional 4-5 minutes until it begins to soften.

  • 5

    Pour in the low-sodium vegetable broth and add the cannellini beans. Stir in the fresh thyme, and season with a pinch of salt and pepper.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing the flavors to meld and the fennel to become tender.

  • 7

    Remove the pot from heat and stir in the fat-free Greek yogurt and lemon juice until the stew becomes creamy. Taste and adjust seasonings, if necessary.

  • 8

    Ladle the stew into bowls and serve warm, enjoying its comforting, creamy texture and bright, aromatic flavors.

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 a velvety, aromatic stew that blends tender white beans with the subtle licorice notes of fennel. Enhanced with a delicate hint of red onion, garlic, and fresh thyme, this stew is finished with a swirl of tangy fat-free Greek yogurt and a squeeze of lemon to brighten the flavors — a hearty, comforting dish perfect for any meal of the day.

NUTRITION

573kcal
Protein
37.3g
Fat
6.3g
Carbs
94.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1 medium Fennel Bulb

1 small Red Onion

2 cloves Garlic

1 teaspoon Olive Oil

1 cup Low-Sodium Vegetable Broth

1 teaspoon Fresh Thyme

1/2 cup Fat-Free Greek Yogurt

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned or measure out cooked beans if preparing from scratch.

  • 2

    Slice the fennel bulb into thin wedges, and finely chop the red onion and garlic.

  • 3

    Heat olive oil in a large pot over medium heat. Add the chopped red onion and garlic, and sauté until they become soft and fragrant, about 3-4 minutes.

  • 4

    Add the sliced fennel to the pot and cook for an additional 4-5 minutes until it begins to soften.

  • 5

    Pour in the low-sodium vegetable broth and add the cannellini beans. Stir in the fresh thyme, and season with a pinch of salt and pepper.

  • 6

    Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, allowing the flavors to meld and the fennel to become tender.

  • 7

    Remove the pot from heat and stir in the fat-free Greek yogurt and lemon juice until the stew becomes creamy. Taste and adjust seasonings, if necessary.

  • 8

    Ladle the stew into bowls and serve warm, enjoying its comforting, creamy texture and bright, aromatic flavors.