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

Enjoy a comforting bowl of creamy white bean and fennel stew that melds the gentle sweetness of fennel with tender white beans and firm tofu. This hearty, aromatic dish is simmered with tomatoes, aromatic garlic, and a splash of olive oil in a light vegetable broth, offering a satisfying yet balanced meal.

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NUTRITION

503kcal
Protein
34.7g
Fat
14.9g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

200g Extra-Firm Tofu

1 medium Fennel Bulb (150g)

1 small Yellow Onion (70g)

1/2 cup Diced Tomatoes (120g)

1 cup Vegetable Broth (240ml)

1 tsp Olive Oil (5g)

1 Garlic Clove

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PREPARATION

  • 1

    Drain and rinse the cannellini beans. Set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 3

    Thinly slice the fennel bulb after removing any tough outer layers, and dice the yellow onion. Mince the garlic clove.

  • 4

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

  • 5

    Add the diced tomatoes and vegetable broth to the pan, stirring to combine.

  • 6

    Gently stir in the cannellini beans and tofu cubes. Bring the mixture to a simmer and let cook for 8-10 minutes to meld the flavors.

  • 7

    Taste and adjust seasonings as desired. Serve hot as a hearty breakfast, light lunch, or dinner.

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

Enjoy a comforting bowl of creamy white bean and fennel stew that melds the gentle sweetness of fennel with tender white beans and firm tofu. This hearty, aromatic dish is simmered with tomatoes, aromatic garlic, and a splash of olive oil in a light vegetable broth, offering a satisfying yet balanced meal.

NUTRITION

503kcal
Protein
34.7g
Fat
14.9g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

200g Extra-Firm Tofu

1 medium Fennel Bulb (150g)

1 small Yellow Onion (70g)

1/2 cup Diced Tomatoes (120g)

1 cup Vegetable Broth (240ml)

1 tsp Olive Oil (5g)

1 Garlic Clove

PREPARATION

  • 1

    Drain and rinse the cannellini beans. Set aside.

  • 2

    Press the tofu gently to remove excess moisture and cut into 1-inch cubes.

  • 3

    Thinly slice the fennel bulb after removing any tough outer layers, and dice the yellow onion. Mince the garlic clove.

  • 4

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

  • 5

    Add the diced tomatoes and vegetable broth to the pan, stirring to combine.

  • 6

    Gently stir in the cannellini beans and tofu cubes. Bring the mixture to a simmer and let cook for 8-10 minutes to meld the flavors.

  • 7

    Taste and adjust seasonings as desired. Serve hot as a hearty breakfast, light lunch, or dinner.