Hearty Fennel and White Bean Stew

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

Hearty Fennel and White Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Fennel and White Bean Stew

Enjoy a warm, comforting bowl of hearty stew featuring tender fennel, savory white beans, and shredded chicken breast, all simmered together with tomatoes, kale, and fragrant herbs. This satisfying dish offers a perfect balance of protein and vibrant flavors, making it a nourishing choice for dinner.

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NUTRITION

609kcal
Protein
51.4g
Fat
9.7g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Fennel Bulb (234g)

1 cup White Beans (canned, 170g)

3 ounces Chicken Breast, shredded (85g)

1 half-can Diced Tomatoes (130g)

1 cup Kale, chopped (67g)

1 teaspoon Olive Oil (5g)

1 small Onion (70g)

2 cloves Garlic

1 cup Chicken Broth (240g)

0.5 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Core and thinly slice the fennel bulb. Dice the small onion and mince the garlic.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the fennel, onion, and garlic until softened and fragrant, about 4-5 minutes.

  • 3

    Add the shredded chicken breast and stir to combine, cooking for another 2 minutes.

  • 4

    Pour in the chicken broth and add the diced tomatoes, stirring well.

  • 5

    Rinse and drain the white beans and add them to the pot along with the chopped kale and dried thyme.

  • 6

    Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld and the kale to wilt.

  • 7

    Taste and adjust seasoning as needed before serving.

Hearty Fennel and White Bean Stew

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

Hearty Fennel and White Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Fennel and White Bean Stew

Enjoy a warm, comforting bowl of hearty stew featuring tender fennel, savory white beans, and shredded chicken breast, all simmered together with tomatoes, kale, and fragrant herbs. This satisfying dish offers a perfect balance of protein and vibrant flavors, making it a nourishing choice for dinner.

NUTRITION

609kcal
Protein
51.4g
Fat
9.7g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Fennel Bulb (234g)

1 cup White Beans (canned, 170g)

3 ounces Chicken Breast, shredded (85g)

1 half-can Diced Tomatoes (130g)

1 cup Kale, chopped (67g)

1 teaspoon Olive Oil (5g)

1 small Onion (70g)

2 cloves Garlic

1 cup Chicken Broth (240g)

0.5 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Core and thinly slice the fennel bulb. Dice the small onion and mince the garlic.

  • 2

    Heat olive oil in a large pot over medium heat. Sauté the fennel, onion, and garlic until softened and fragrant, about 4-5 minutes.

  • 3

    Add the shredded chicken breast and stir to combine, cooking for another 2 minutes.

  • 4

    Pour in the chicken broth and add the diced tomatoes, stirring well.

  • 5

    Rinse and drain the white beans and add them to the pot along with the chopped kale and dried thyme.

  • 6

    Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for 10-12 minutes, allowing the flavors to meld and the kale to wilt.

  • 7

    Taste and adjust seasoning as needed before serving.