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 heartwarming, creamy stew featuring tender white beans mingling with the subtle sweetness of fennel and aromatic garlic and onion, enriched with a dollop of tangy Greek yogurt. This comforting dish offers a delightful balance of textures and flavors, perfect for a satisfying meal any time of day.

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NUTRITION

502kcal
Protein
35.2g
Fat
6.3g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (360g)

1 medium Fennel Bulb (200g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.5 cup Vegetable Broth (120g)

0.25 cup Plain Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

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PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Roughly mash about half of the beans to help thicken the stew.

  • 2

    Slice the fennel bulb into thin wedges, dice the onion, and mince the garlic.

  • 3

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

  • 4

    Add the fennel slices and cook for another 5 minutes until slightly tender.

  • 5

    Pour in the vegetable broth and add the beans (both whole and mashed). Simmer on low heat for 10 minutes allowing the flavors to meld.

  • 6

    Stir in the Greek yogurt to create a creamy texture, and season the stew with salt and pepper to taste.

  • 7

    Let the stew heat through for an additional 2-3 minutes before serving.

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 heartwarming, creamy stew featuring tender white beans mingling with the subtle sweetness of fennel and aromatic garlic and onion, enriched with a dollop of tangy Greek yogurt. This comforting dish offers a delightful balance of textures and flavors, perfect for a satisfying meal any time of day.

NUTRITION

502kcal
Protein
35.2g
Fat
6.3g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (360g)

1 medium Fennel Bulb (200g)

1 small Onion (70g)

2 cloves Garlic (6g)

0.5 cup Vegetable Broth (120g)

0.25 cup Plain Nonfat Greek Yogurt (60g)

1 teaspoon Olive Oil (5g)

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Roughly mash about half of the beans to help thicken the stew.

  • 2

    Slice the fennel bulb into thin wedges, dice the onion, and mince the garlic.

  • 3

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

  • 4

    Add the fennel slices and cook for another 5 minutes until slightly tender.

  • 5

    Pour in the vegetable broth and add the beans (both whole and mashed). Simmer on low heat for 10 minutes allowing the flavors to meld.

  • 6

    Stir in the Greek yogurt to create a creamy texture, and season the stew with salt and pepper to taste.

  • 7

    Let the stew heat through for an additional 2-3 minutes before serving.