Creamy White Bean and Fennel One-Pot Stew

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

Creamy White Bean and Fennel One-Pot Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel One-Pot Stew

Savor this comforting one-pot stew where tender chicken breast meets creamy white beans and aromatic fennel, enhanced by caramelized onions, garlic, and a splash of olive oil. This dish boasts a rich, velvety texture with fresh spinach added at the end for a burst of color and nutrients.

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NUTRITION

446kcal
Protein
46.6g
Fat
9.7g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cannellini Beans

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1 cup Spinach

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PREPARATION

  • 1

    Slice the fennel bulb thinly and dice the yellow onion. Mince the garlic.

  • 2

    Heat a one-pot or large skillet over medium heat and add the olive oil.

  • 3

    Sauté the diced onion and garlic until they become fragrant and slightly softened, about 2-3 minutes.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 5

    Add the sliced fennel to the pot, stirring to combine with the onions and chicken.

  • 6

    Stir in the cannellini beans and pour in the low-sodium vegetable broth. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer for about 10 minutes so that the flavors meld and the fennel softens.

  • 8

    For a creamier texture, gently mash some of the white beans in the pot with the back of a spoon.

  • 9

    Fold in the fresh spinach and cook for an additional 2 minutes until just wilted.

  • 10

    Season with salt and pepper to taste, then serve warm.

Creamy White Bean and Fennel One-Pot Stew

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

Creamy White Bean and Fennel One-Pot Stew

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Fennel One-Pot Stew

Savor this comforting one-pot stew where tender chicken breast meets creamy white beans and aromatic fennel, enhanced by caramelized onions, garlic, and a splash of olive oil. This dish boasts a rich, velvety texture with fresh spinach added at the end for a burst of color and nutrients.

NUTRITION

446kcal
Protein
46.6g
Fat
9.7g
Carbs
44.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cannellini Beans

1 medium Fennel Bulb

1 small Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1 cup Spinach

PREPARATION

  • 1

    Slice the fennel bulb thinly and dice the yellow onion. Mince the garlic.

  • 2

    Heat a one-pot or large skillet over medium heat and add the olive oil.

  • 3

    Sauté the diced onion and garlic until they become fragrant and slightly softened, about 2-3 minutes.

  • 4

    Cut the chicken breast into bite-sized pieces and add to the pot. Cook until the chicken is lightly browned on all sides.

  • 5

    Add the sliced fennel to the pot, stirring to combine with the onions and chicken.

  • 6

    Stir in the cannellini beans and pour in the low-sodium vegetable broth. Bring the mixture to a simmer.

  • 7

    Allow the stew to simmer for about 10 minutes so that the flavors meld and the fennel softens.

  • 8

    For a creamier texture, gently mash some of the white beans in the pot with the back of a spoon.

  • 9

    Fold in the fresh spinach and cook for an additional 2 minutes until just wilted.

  • 10

    Season with salt and pepper to taste, then serve warm.