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 warming bowl of Hearty Fennel and White Bean Stew that combines the aromatic sweetness of fennel with the creamy texture of white beans. This stew is enriched with a medley of vegetables, a dash of olive oil and a light egg white addition to boost protein, creating a balanced, satisfying meal ideal for any time of the day.

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NUTRITION

577kcal
Protein
33.0g
Fat
9.0g
Carbs
95.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Fennel Bulb (234g)

1.5 cups Cannellini Beans (360g)

1 cup Vegetable Broth (240mL)

1/2 cup Diced Tomatoes (124g)

1 small Onion (70g)

2 Garlic Cloves

1/2 tbsp Olive Oil

1 Egg White

1/2 cup Chopped Kale

Salt, Pepper, and Fennel Seeds (to taste)

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PREPARATION

  • 1

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

  • 2

    Add the finely sliced fennel bulb and chopped onion, sauté until softened and fragrant, about 5 minutes.

  • 3

    Stir in minced garlic and a pinch of fennel seeds, cooking for another minute.

  • 4

    Pour in the vegetable broth and add the diced tomatoes; bring the mixture to a gentle simmer.

  • 5

    Stir in the 1.5 cups of rinsed cannellini beans and chopped kale.

  • 6

    Allow the stew to simmer for about 10 minutes, letting the flavors meld together.

  • 7

    Lightly whisk the egg white in a small bowl and slowly drizzle it into the simmering stew, stirring continuously to form silky strands.

  • 8

    Season with salt and pepper to taste, and let cook another 2 minutes 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 warming bowl of Hearty Fennel and White Bean Stew that combines the aromatic sweetness of fennel with the creamy texture of white beans. This stew is enriched with a medley of vegetables, a dash of olive oil and a light egg white addition to boost protein, creating a balanced, satisfying meal ideal for any time of the day.

NUTRITION

577kcal
Protein
33.0g
Fat
9.0g
Carbs
95.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Fennel Bulb (234g)

1.5 cups Cannellini Beans (360g)

1 cup Vegetable Broth (240mL)

1/2 cup Diced Tomatoes (124g)

1 small Onion (70g)

2 Garlic Cloves

1/2 tbsp Olive Oil

1 Egg White

1/2 cup Chopped Kale

Salt, Pepper, and Fennel Seeds (to taste)

PREPARATION

  • 1

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

  • 2

    Add the finely sliced fennel bulb and chopped onion, sauté until softened and fragrant, about 5 minutes.

  • 3

    Stir in minced garlic and a pinch of fennel seeds, cooking for another minute.

  • 4

    Pour in the vegetable broth and add the diced tomatoes; bring the mixture to a gentle simmer.

  • 5

    Stir in the 1.5 cups of rinsed cannellini beans and chopped kale.

  • 6

    Allow the stew to simmer for about 10 minutes, letting the flavors meld together.

  • 7

    Lightly whisk the egg white in a small bowl and slowly drizzle it into the simmering stew, stirring continuously to form silky strands.

  • 8

    Season with salt and pepper to taste, and let cook another 2 minutes before serving.