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

Savor a velvety, herb-infused stew featuring creamy white beans, tender cubes of extra-firm tofu, and delicately roasted fennel that adds a hint of aniseed sweetness. This comforting dish is enriched with nutritional yeast for a subtle umami depth and balanced with a medley of fresh vegetables, perfect for a hearty dinner that's both satisfying and nourishing.

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NUTRITION

545kcal
Protein
41.4g
Fat
15.4g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

0.75 cup Extra Firm Tofu (150g)

1/2 medium Fennel Bulb (100g)

1 medium Carrot (61g)

1 medium Onion (70g)

2 cloves Garlic (6g)

1 cup Low-Sodium Vegetable Broth (240g)

1 teaspoon Olive Oil (5g)

2 tablespoons Nutritional Yeast (16g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and slice the fennel bulb into wedges. Toss the fennel with the teaspoon of olive oil, and season lightly with salt and pepper.

  • 3

    Spread the fennel on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.

  • 4

    While fennel is roasting, drain and rinse the cannellini beans. Cube the extra firm tofu into bite-sized pieces.

  • 5

    Dice the onion, carrot, and mince the garlic.

  • 6

    In a medium pot, sauté the diced onion and carrot over medium heat with a splash of water or a bit more olive oil if desired, until they begin to soften (about 5 minutes). Add the minced garlic and continue to sauté for another minute.

  • 7

    Add the cannellini beans, tofu cubes, and low-sodium vegetable broth to the pot. Stir in the nutritional yeast to infuse a creamy, umami flavor.

  • 8

    Let the stew simmer on low heat for 10 minutes so the flavors meld together.

  • 9

    Once the fennel is roasted, gently fold it into the stew. Taste and adjust seasoning if necessary.

  • 10

    Serve warm and enjoy the hearty, creamy texture of the stew.

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

Savor a velvety, herb-infused stew featuring creamy white beans, tender cubes of extra-firm tofu, and delicately roasted fennel that adds a hint of aniseed sweetness. This comforting dish is enriched with nutritional yeast for a subtle umami depth and balanced with a medley of fresh vegetables, perfect for a hearty dinner that's both satisfying and nourishing.

NUTRITION

545kcal
Protein
41.4g
Fat
15.4g
Carbs
66.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

0.75 cup Extra Firm Tofu (150g)

1/2 medium Fennel Bulb (100g)

1 medium Carrot (61g)

1 medium Onion (70g)

2 cloves Garlic (6g)

1 cup Low-Sodium Vegetable Broth (240g)

1 teaspoon Olive Oil (5g)

2 tablespoons Nutritional Yeast (16g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and slice the fennel bulb into wedges. Toss the fennel with the teaspoon of olive oil, and season lightly with salt and pepper.

  • 3

    Spread the fennel on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and slightly caramelized.

  • 4

    While fennel is roasting, drain and rinse the cannellini beans. Cube the extra firm tofu into bite-sized pieces.

  • 5

    Dice the onion, carrot, and mince the garlic.

  • 6

    In a medium pot, sauté the diced onion and carrot over medium heat with a splash of water or a bit more olive oil if desired, until they begin to soften (about 5 minutes). Add the minced garlic and continue to sauté for another minute.

  • 7

    Add the cannellini beans, tofu cubes, and low-sodium vegetable broth to the pot. Stir in the nutritional yeast to infuse a creamy, umami flavor.

  • 8

    Let the stew simmer on low heat for 10 minutes so the flavors meld together.

  • 9

    Once the fennel is roasted, gently fold it into the stew. Taste and adjust seasoning if necessary.

  • 10

    Serve warm and enjoy the hearty, creamy texture of the stew.