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 velvety, hearty stew blending tender white beans with aromatic fennel, silken tofu, and a tangy hint of Greek yogurt. Infused with garlic and caramelized onion, this warming dish offers a creamy texture and vibrant flavors that comfort and satisfy any mealtime craving.

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NUTRITION

561kcal
Protein
37.9g
Fat
10.8g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

300g White Cannellini Beans

1/2 cup Silken Tofu (≈120g)

1/4 cup Nonfat Greek Yogurt (≈60g)

1 medium Fennel Bulb

1 small Yellow Onion

2 Garlic Cloves

1 cup Vegetable Broth

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the white beans if using canned.

  • 2

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

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened and translucent.

  • 4

    Add the fennel slices and continue to sauté for about 3-4 minutes until they begin to soften and release their aroma.

  • 5

    Pour in the vegetable broth and add the white beans. Bring the mixture to a simmer.

  • 6

    Gently stir in the silken tofu, breaking up some parts to create a creamy texture while leaving some pieces intact.

  • 7

    Simmer for another 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

  • 8

    Remove the pot from heat and stir in the nonfat Greek yogurt for an extra creamy finish.

  • 9

    Serve warm, and enjoy your nourishing, creamy white bean and fennel stew.

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 velvety, hearty stew blending tender white beans with aromatic fennel, silken tofu, and a tangy hint of Greek yogurt. Infused with garlic and caramelized onion, this warming dish offers a creamy texture and vibrant flavors that comfort and satisfy any mealtime craving.

NUTRITION

561kcal
Protein
37.9g
Fat
10.8g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

300g White Cannellini Beans

1/2 cup Silken Tofu (≈120g)

1/4 cup Nonfat Greek Yogurt (≈60g)

1 medium Fennel Bulb

1 small Yellow Onion

2 Garlic Cloves

1 cup Vegetable Broth

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Drain and rinse the white beans if using canned.

  • 2

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

  • 3

    In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened and translucent.

  • 4

    Add the fennel slices and continue to sauté for about 3-4 minutes until they begin to soften and release their aroma.

  • 5

    Pour in the vegetable broth and add the white beans. Bring the mixture to a simmer.

  • 6

    Gently stir in the silken tofu, breaking up some parts to create a creamy texture while leaving some pieces intact.

  • 7

    Simmer for another 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

  • 8

    Remove the pot from heat and stir in the nonfat Greek yogurt for an extra creamy finish.

  • 9

    Serve warm, and enjoy your nourishing, creamy white bean and fennel stew.