Creamy White Bean and Roasted Fennel Stew

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

Creamy White Bean and Roasted Fennel Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Roasted Fennel Stew

A comforting and velvety stew that marries the creaminess of white beans with the delicate, caramelized sweetness of roasted fennel. Enhanced with a tangy finish of nonfat Greek yogurt and aromatic garlic and onion, this dish is a warming embrace perfect for any meal of the day.

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NUTRITION

546kcal
Protein
40.5g
Fat
6.6g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini Beans (cooked)

1 medium Fennel Bulb

1 small Yellow Onion

1/2 cup Nonfat Plain Greek Yogurt

1/4 cup extra Nonfat Plain Greek Yogurt

1 tsp Olive Oil

2 Garlic Cloves

1 cup Vegetable Broth

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the fennel bulb into wedges and toss with a teaspoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the fennel roasts, finely chop the onion and garlic. Sauté them in a medium pot over medium heat until the onion turns translucent and the garlic is fragrant.

  • 4

    Add the cooked cannellini beans along with the vegetable broth and fresh thyme to the pot. Stir and let it simmer for about 5-7 minutes to meld the flavors.

  • 5

    Gently stir in the roasted fennel into the bean mixture. Remove the thyme sprigs.

  • 6

    Lower the heat and fold in the Greek yogurt gradually to achieve a creamy consistency. Allow the stew to warm through without boiling to avoid curdling the yogurt.

  • 7

    Season with salt and pepper to taste and serve warm.

Creamy White Bean and Roasted Fennel Stew

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

Creamy White Bean and Roasted Fennel Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Roasted Fennel Stew

A comforting and velvety stew that marries the creaminess of white beans with the delicate, caramelized sweetness of roasted fennel. Enhanced with a tangy finish of nonfat Greek yogurt and aromatic garlic and onion, this dish is a warming embrace perfect for any meal of the day.

NUTRITION

546kcal
Protein
40.5g
Fat
6.6g
Carbs
84.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini Beans (cooked)

1 medium Fennel Bulb

1 small Yellow Onion

1/2 cup Nonfat Plain Greek Yogurt

1/4 cup extra Nonfat Plain Greek Yogurt

1 tsp Olive Oil

2 Garlic Cloves

1 cup Vegetable Broth

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the fennel bulb into wedges and toss with a teaspoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the fennel roasts, finely chop the onion and garlic. Sauté them in a medium pot over medium heat until the onion turns translucent and the garlic is fragrant.

  • 4

    Add the cooked cannellini beans along with the vegetable broth and fresh thyme to the pot. Stir and let it simmer for about 5-7 minutes to meld the flavors.

  • 5

    Gently stir in the roasted fennel into the bean mixture. Remove the thyme sprigs.

  • 6

    Lower the heat and fold in the Greek yogurt gradually to achieve a creamy consistency. Allow the stew to warm through without boiling to avoid curdling the yogurt.

  • 7

    Season with salt and pepper to taste and serve warm.