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 warm bowl of creamy white bean and fennel stew, where tender cannellini beans mingle with the aromatic crunch of fennel and kale in a subtly spiced broth. A dollop of nonfat Greek yogurt adds a luxuriously smooth finish, while garlic and onion infuse the dish with an inviting aroma. Perfectly balanced in protein and calories, this delightful stew is a comforting meal any time of day.

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NUTRITION

555kcal
Protein
39.4g
Fat
7.1g
Carbs
88.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Chopped Kale

1 cup Vegetable Broth

0.5 cup Nonfat Greek Yogurt

1 tsp Olive Oil

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and dried thyme, and cook for an additional minute until fragrant.

  • 3

    Add the diced fennel bulb and continue to sauté for 2-3 minutes, allowing the flavors to meld.

  • 4

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

  • 5

    Let the stew simmer for about 8-10 minutes so the fennel softens and the flavors develop.

  • 6

    Fold in the chopped kale and simmer for an additional 2 minutes until just wilted.

  • 7

    Season the stew with salt and pepper to taste.

  • 8

    Remove the stew from heat and stir in the nonfat Greek yogurt for a creamy finish. Serve immediately.

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 warm bowl of creamy white bean and fennel stew, where tender cannellini beans mingle with the aromatic crunch of fennel and kale in a subtly spiced broth. A dollop of nonfat Greek yogurt adds a luxuriously smooth finish, while garlic and onion infuse the dish with an inviting aroma. Perfectly balanced in protein and calories, this delightful stew is a comforting meal any time of day.

NUTRITION

555kcal
Protein
39.4g
Fat
7.1g
Carbs
88.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Chopped Kale

1 cup Vegetable Broth

0.5 cup Nonfat Greek Yogurt

1 tsp Olive Oil

0.5 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the minced garlic and dried thyme, and cook for an additional minute until fragrant.

  • 3

    Add the diced fennel bulb and continue to sauté for 2-3 minutes, allowing the flavors to meld.

  • 4

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

  • 5

    Let the stew simmer for about 8-10 minutes so the fennel softens and the flavors develop.

  • 6

    Fold in the chopped kale and simmer for an additional 2 minutes until just wilted.

  • 7

    Season the stew with salt and pepper to taste.

  • 8

    Remove the stew from heat and stir in the nonfat Greek yogurt for a creamy finish. Serve immediately.