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, nutritious stew featuring tender white beans and shredded chicken combined with aromatic fennel, carrots, celery, and spinach in a fragrant broth. Perfect for a satisfying meal any time of day, this dish delivers a rich blend of flavors and textures with a comforting, hearty finish.

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NUTRITION

540kcal
Protein
48.2g
Fat
8.8g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

3 oz Shredded Chicken Breast

1/2 medium Fennel Bulb

1 small Carrot

1 Celery Stalk

1/2 medium Onion

1 cup Spinach

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Broth

1 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add the sliced fennel, diced carrot, celery, and onion. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 2

    Stir in minced garlic and dried thyme, cooking for another 1 minute until fragrant.

  • 3

    Add the white beans and low-sodium broth to the pot. Bring to a simmer and let it cook for 5 minutes to meld the flavors.

  • 4

    Incorporate the shredded chicken breast and spinach into the stew, stirring until the spinach wilts and the chicken is heated through, about 3-4 minutes.

  • 5

    Season with salt and black pepper to taste. Allow the stew to simmer briefly for an additional 2 minutes.

  • 6

    Serve warm and enjoy your hearty, protein-packed stew.

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, nutritious stew featuring tender white beans and shredded chicken combined with aromatic fennel, carrots, celery, and spinach in a fragrant broth. Perfect for a satisfying meal any time of day, this dish delivers a rich blend of flavors and textures with a comforting, hearty finish.

NUTRITION

540kcal
Protein
48.2g
Fat
8.8g
Carbs
69.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

3 oz Shredded Chicken Breast

1/2 medium Fennel Bulb

1 small Carrot

1 Celery Stalk

1/2 medium Onion

1 cup Spinach

2 cloves Garlic

1 tsp Olive Oil

1 cup Low-Sodium Broth

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat. Add the sliced fennel, diced carrot, celery, and onion. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 2

    Stir in minced garlic and dried thyme, cooking for another 1 minute until fragrant.

  • 3

    Add the white beans and low-sodium broth to the pot. Bring to a simmer and let it cook for 5 minutes to meld the flavors.

  • 4

    Incorporate the shredded chicken breast and spinach into the stew, stirring until the spinach wilts and the chicken is heated through, about 3-4 minutes.

  • 5

    Season with salt and black pepper to taste. Allow the stew to simmer briefly for an additional 2 minutes.

  • 6

    Serve warm and enjoy your hearty, protein-packed stew.