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

Enjoy a comforting bowl of creamy white bean and fennel stew that's both hearty and light. The succulent cannellini beans meld beautifully with the aromatic fennel and subtle hints of nutritional yeast, creating a stew that is warming without weighing you down. This dish harmonizes a delicate balance of flavors and textures for a satisfying meal any time of day.

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NUTRITION

573kcal
Protein
38.6g
Fat
4.3g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1 medium Fennel Bulb

1 medium Yellow Onion

2 cloves Garlic

1 cup Low Sodium Vegetable Broth

1 cup Baby Spinach

0.5 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Set aside.

  • 2

    Thinly slice the fennel bulb and yellow onion. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the sliced onion and garlic until they soften, about 3-4 minutes.

  • 4

    Add the sliced fennel and cook for another 3-4 minutes until it starts to tenderize.

  • 5

    Stir in the cannellini beans and pour in the vegetable broth. Bring the mixture to a simmer.

  • 6

    Let the stew cook gently for 10 minutes, allowing the flavors to meld.

  • 7

    Add the baby spinach, nutritional yeast, lemon juice, and fresh thyme. Stir until the spinach wilts, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.

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

Enjoy a comforting bowl of creamy white bean and fennel stew that's both hearty and light. The succulent cannellini beans meld beautifully with the aromatic fennel and subtle hints of nutritional yeast, creating a stew that is warming without weighing you down. This dish harmonizes a delicate balance of flavors and textures for a satisfying meal any time of day.

NUTRITION

573kcal
Protein
38.6g
Fat
4.3g
Carbs
99.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1 medium Fennel Bulb

1 medium Yellow Onion

2 cloves Garlic

1 cup Low Sodium Vegetable Broth

1 cup Baby Spinach

0.5 teaspoon Olive Oil

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

1 tsp Fresh Thyme

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Set aside.

  • 2

    Thinly slice the fennel bulb and yellow onion. Mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the sliced onion and garlic until they soften, about 3-4 minutes.

  • 4

    Add the sliced fennel and cook for another 3-4 minutes until it starts to tenderize.

  • 5

    Stir in the cannellini beans and pour in the vegetable broth. Bring the mixture to a simmer.

  • 6

    Let the stew cook gently for 10 minutes, allowing the flavors to meld.

  • 7

    Add the baby spinach, nutritional yeast, lemon juice, and fresh thyme. Stir until the spinach wilts, about 1-2 minutes.

  • 8

    Season with salt and pepper to taste, then remove from heat and serve warm.