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

A warming, rustic stew brimming with tender white beans, crisp fennel, and vibrant vegetables simmered in a savory vegetable broth. This wholesome bowl is elevated with a hint of firm tofu for an extra protein kick and finished with aromatic garlic and fresh herbs, perfect for a satisfying meal any time of day.

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NUTRITION

539kcal
Protein
32.2g
Fat
11.1g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Firm Tofu

1 medium Fennel Bulb

1 medium Carrot

2 stalks Celery

1 cup Diced Tomatoes

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

2 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Add minced garlic and sauté until fragrant.

  • 3

    Dice the fennel, carrot, and celery, then add them to the pot. Sauté for 4-5 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes and vegetable broth, and bring the mixture to a gentle simmer.

  • 5

    Rinse and add the cannellini beans. Cube the tofu and add it to the pot.

  • 6

    Let the stew simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 7

    Season with salt and pepper to taste, and stir in chopped fresh parsley 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

A warming, rustic stew brimming with tender white beans, crisp fennel, and vibrant vegetables simmered in a savory vegetable broth. This wholesome bowl is elevated with a hint of firm tofu for an extra protein kick and finished with aromatic garlic and fresh herbs, perfect for a satisfying meal any time of day.

NUTRITION

539kcal
Protein
32.2g
Fat
11.1g
Carbs
82.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Firm Tofu

1 medium Fennel Bulb

1 medium Carrot

2 stalks Celery

1 cup Diced Tomatoes

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

2 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Add minced garlic and sauté until fragrant.

  • 3

    Dice the fennel, carrot, and celery, then add them to the pot. Sauté for 4-5 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes and vegetable broth, and bring the mixture to a gentle simmer.

  • 5

    Rinse and add the cannellini beans. Cube the tofu and add it to the pot.

  • 6

    Let the stew simmer for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender.

  • 7

    Season with salt and pepper to taste, and stir in chopped fresh parsley before serving.