Creamy White Bean and Fennel Stew with Herbs

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

Creamy White Bean and Fennel Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel Stew with Herbs

Indulge in this comforting, herb-infused stew featuring tender white beans, aromatic fennel, and a hint of tofu for protein. This light but satisfying dish is simmered in a fragrant low sodium vegetable broth and finished with fresh parsley and thyme, creating a warming bowl of goodness perfect for any meal.

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NUTRITION

584kcal
Protein
34.3g
Fat
12.4g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned White Beans (drained)

1 medium Fennel Bulb, sliced

1 small Yellow Onion, diced

2 Garlic Cloves, minced

1 cup Low Sodium Vegetable Broth

0.33 cup Firm Tofu, diced

0.5 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Italian Parsley, chopped

0.5 tsp Dried Thyme

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced yellow onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the sliced fennel bulb, and continue cooking for about 5 minutes until it softens slightly.

  • 4

    Add the drained white beans and diced tofu to the pan, stirring gently to combine.

  • 5

    Pour in the vegetable broth and sprinkle in the dried thyme. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 10-12 minutes, so the flavors meld together and the tofu warms through.

  • 7

    Finish by stirring in the fresh parsley, and season with salt and pepper to taste.

  • 8

    Serve hot, enjoying the creamy texture and aromatic blend of herbs and vegetables.

Creamy White Bean and Fennel Stew with Herbs

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

Creamy White Bean and Fennel Stew with Herbs

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel Stew with Herbs

Indulge in this comforting, herb-infused stew featuring tender white beans, aromatic fennel, and a hint of tofu for protein. This light but satisfying dish is simmered in a fragrant low sodium vegetable broth and finished with fresh parsley and thyme, creating a warming bowl of goodness perfect for any meal.

NUTRITION

584kcal
Protein
34.3g
Fat
12.4g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned White Beans (drained)

1 medium Fennel Bulb, sliced

1 small Yellow Onion, diced

2 Garlic Cloves, minced

1 cup Low Sodium Vegetable Broth

0.33 cup Firm Tofu, diced

0.5 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Italian Parsley, chopped

0.5 tsp Dried Thyme

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced yellow onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the sliced fennel bulb, and continue cooking for about 5 minutes until it softens slightly.

  • 4

    Add the drained white beans and diced tofu to the pan, stirring gently to combine.

  • 5

    Pour in the vegetable broth and sprinkle in the dried thyme. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer for 10-12 minutes, so the flavors meld together and the tofu warms through.

  • 7

    Finish by stirring in the fresh parsley, and season with salt and pepper to taste.

  • 8

    Serve hot, enjoying the creamy texture and aromatic blend of herbs and vegetables.