Creamy White Bean and Fennel One-Pot Stew

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

Creamy White Bean and Fennel One-Pot Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel One-Pot Stew

Savor a comforting, one-pot stew featuring tender white beans and aromatic fennel simmered with sweet onions, garlic, and thyme. Finished with a light swirl of nonfat Greek yogurt for creaminess, this hearty dish warms you up without weighing you down, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

679kcal
Protein
41g
Fat
7.2g
Carbs
115.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Cannellini Beans (canned)

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

2 tbsp Nonfat Greek Yogurt

Salt & Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned beans.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.

  • 4

    Add the sliced fennel to the pot and cook for an additional 3-4 minutes until it starts to soften.

  • 5

    Stir in the cannellini beans and pour in the vegetable broth. Sprinkle in the dried thyme, and season with salt and pepper to taste.

  • 6

    Bring the stew to a simmer and allow it to cook for about 10-12 minutes so that the flavors meld together.

  • 7

    Remove from heat and gently stir in the nonfat Greek yogurt to create a creamy texture. Adjust seasoning if necessary.

  • 8

    Serve warm as a comforting meal suitable for breakfast, lunch, or dinner.

Creamy White Bean and Fennel One-Pot Stew

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

Creamy White Bean and Fennel One-Pot Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel One-Pot Stew

Savor a comforting, one-pot stew featuring tender white beans and aromatic fennel simmered with sweet onions, garlic, and thyme. Finished with a light swirl of nonfat Greek yogurt for creaminess, this hearty dish warms you up without weighing you down, making it perfect for breakfast, lunch, or dinner.

NUTRITION

679kcal
Protein
41g
Fat
7.2g
Carbs
115.9g

SERVINGS

1 serving

INGREDIENTS

2 cups Cannellini Beans (canned)

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Vegetable Broth

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Thyme

2 tbsp Nonfat Greek Yogurt

Salt & Pepper to taste

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned beans.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.

  • 4

    Add the sliced fennel to the pot and cook for an additional 3-4 minutes until it starts to soften.

  • 5

    Stir in the cannellini beans and pour in the vegetable broth. Sprinkle in the dried thyme, and season with salt and pepper to taste.

  • 6

    Bring the stew to a simmer and allow it to cook for about 10-12 minutes so that the flavors meld together.

  • 7

    Remove from heat and gently stir in the nonfat Greek yogurt to create a creamy texture. Adjust seasoning if necessary.

  • 8

    Serve warm as a comforting meal suitable for breakfast, lunch, or dinner.