Creamy White Bean and Roasted Fennel Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White Bean and Roasted Fennel Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Roasted Fennel Stew

This hearty stew combines creamy white beans with sweet, roasted fennel and delicate tofu for an indulgent yet clean meal experience. A blend of savory aromatics, tender veggies, and a splash of olive oil creates a warm, satisfying bowl perfect for any time of day.

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NUTRITION

506kcal
Protein
33.9g
Fat
9.9g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1.25 cups white beans (Cannellini)

1 medium fennel bulb

100 grams extra firm tofu

0.5 medium onion

2 cloves garlic

1 cup fresh spinach

1 cup vegetable broth

1 tsp olive oil

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the fennel bulb into wedges, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven on a lined baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining olive oil in a medium pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Cube the extra firm tofu and add it to the pot. Sauté the tofu for about 3-4 minutes until it begins to turn golden.

  • 4

    Add the white beans and vegetable broth to the pot, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Once the fennel is roasted, add the fennel wedges (roughly chopped if desired) into the stew. Simmer together for an additional 5 minutes to meld the flavors.

  • 6

    Stir in the fresh spinach leaves at the end and allow them to wilt into the stew. Taste and adjust seasoning with salt and pepper if necessary.

  • 7

    Serve hot and enjoy your creamy, nutritious stew.

Creamy White Bean and Roasted Fennel Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White Bean and Roasted Fennel Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Roasted Fennel Stew

This hearty stew combines creamy white beans with sweet, roasted fennel and delicate tofu for an indulgent yet clean meal experience. A blend of savory aromatics, tender veggies, and a splash of olive oil creates a warm, satisfying bowl perfect for any time of day.

NUTRITION

506kcal
Protein
33.9g
Fat
9.9g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1.25 cups white beans (Cannellini)

1 medium fennel bulb

100 grams extra firm tofu

0.5 medium onion

2 cloves garlic

1 cup fresh spinach

1 cup vegetable broth

1 tsp olive oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Slice the fennel bulb into wedges, drizzle with half of the olive oil, and season lightly with salt and pepper. Roast in the oven on a lined baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining olive oil in a medium pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Cube the extra firm tofu and add it to the pot. Sauté the tofu for about 3-4 minutes until it begins to turn golden.

  • 4

    Add the white beans and vegetable broth to the pot, stirring to combine. Bring the mixture to a gentle simmer.

  • 5

    Once the fennel is roasted, add the fennel wedges (roughly chopped if desired) into the stew. Simmer together for an additional 5 minutes to meld the flavors.

  • 6

    Stir in the fresh spinach leaves at the end and allow them to wilt into the stew. Taste and adjust seasoning with salt and pepper if necessary.

  • 7

    Serve hot and enjoy your creamy, nutritious stew.