Name: Creamy White Bean and Fennel Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cannellini Beans (240 g); 100 g Tempeh; 1 medium Fennel Bulb (234 g); 1 small Yellow Onion (70 g); 2 cloves Garlic (6 g); 1 cup Vegetable Broth (240 g); 1 cup Baby Spinach (30 g); 1 tsp Olive Oil (4.5 g)

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

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel Stew

A comforting, creamy stew featuring tender white beans and aromatic fennel paired with savory tempeh. This hearty dish is perfect for any meal time, offering a balanced blend of protein, fiber, and a delightful mix of textures and flavors that warm the soul.

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NUTRITION

Protein

41.8g

Fat

17.2g

Carbs

77.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240 g)

100 g Tempeh

1 medium Fennel Bulb (234 g)

1 small Yellow Onion (70 g)

2 cloves Garlic (6 g)

1 cup Vegetable Broth (240 g)

1 cup Baby Spinach (30 g)

1 tsp Olive Oil (4.5 g)

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PREPARATION

1
Rinse the cannellini beans under cool water and set aside.
2
Dice the fennel bulb, chop the yellow onion, and mince the garlic.
3
Cut the tempeh into small cubes.
4
Heat the olive oil in a large pot over medium heat. Sauté the chopped onion and garlic until translucent and fragrant, about 3-4 minutes.
5
Add the diced fennel to the pot and cook for another 4-5 minutes until it softens slightly.
6
Stir in the cubed tempeh and cook for an additional 3 minutes, allowing it to brown slightly.
7
Pour in the vegetable broth and add the rinsed cannellini beans. Bring the stew to a gentle simmer.
8
Allow the stew to simmer for 10-12 minutes, letting the flavors meld together.
9
Just before serving, stir in the baby spinach until wilted.
10
Taste and adjust seasoning with salt and pepper if desired. Serve warm and enjoy your hearty, creamy stew.