Hearty White Bean and Fennel Stew

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

Hearty White Bean and Fennel Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Fennel Stew

Savor this comforting stew where creamy white beans meld with the subtle anise flavors of fennel, accented by hearty tempeh and vibrant vegetables. A robust medley of diced tomatoes, carrots, and celery simmered in a savory vegetable broth creates a nourishing, satisfying, and aromatic dish perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
36.2g
Fat
16.7g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (240g)

1 small Fennel Bulb (80g)

3 ounces Tempeh (85g)

1/2 cup Diced Tomatoes (120g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g)

1 tbsp Fresh Thyme (1.5g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic and fresh thyme, sauté for about 1 minute until fragrant.

  • 3

    Dice the fennel bulb, carrot, and celery. Add them to the pot and cook for 3-4 minutes until slightly softened.

  • 4

    Cube the tempeh and add to the vegetables, stirring for another 2 minutes to allow it to brown lightly.

  • 5

    Pour in the vegetable broth, white beans, and diced tomatoes. Stir well.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for 15-20 minutes so flavors meld and the vegetables are tender.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this hearty, nourishing stew.

Hearty White Bean and Fennel Stew

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

Hearty White Bean and Fennel Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Fennel Stew

Savor this comforting stew where creamy white beans meld with the subtle anise flavors of fennel, accented by hearty tempeh and vibrant vegetables. A robust medley of diced tomatoes, carrots, and celery simmered in a savory vegetable broth creates a nourishing, satisfying, and aromatic dish perfect for any meal of the day.

NUTRITION

573kcal
Protein
36.2g
Fat
16.7g
Carbs
70.3g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (240g)

1 small Fennel Bulb (80g)

3 ounces Tempeh (85g)

1/2 cup Diced Tomatoes (120g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 cup Vegetable Broth (240g)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g)

1 tbsp Fresh Thyme (1.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat.

  • 2

    Add minced garlic and fresh thyme, sauté for about 1 minute until fragrant.

  • 3

    Dice the fennel bulb, carrot, and celery. Add them to the pot and cook for 3-4 minutes until slightly softened.

  • 4

    Cube the tempeh and add to the vegetables, stirring for another 2 minutes to allow it to brown lightly.

  • 5

    Pour in the vegetable broth, white beans, and diced tomatoes. Stir well.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for 15-20 minutes so flavors meld and the vegetables are tender.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this hearty, nourishing stew.