Hearty Fennel & White Bean Stew

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

Hearty Fennel & White Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Fennel & White Bean Stew

A comforting and aromatic stew that brings together the subtle anise notes of fennel, creamy cannellini beans, and protein-packed tofu with vibrant kale and tomatoes. This warming bowl is finished with a hint of olive oil and fragrant garlic, making it a satisfying meal perfect for any time of day.

Try 3 days free, then $12.99 / mo.

NUTRITION

473kcal
Protein
33.3g
Fat
12.6g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 small Fennel Bulb

1 cup Cannellini Beans

6 oz Firm Tofu

1 cup chopped Kale

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1 tsp Olive Oil

1 Garlic Clove

1/2 tsp Fennel Seeds

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the minced garlic and fennel seeds, and sauté until the garlic is fragrant, about 1 minute.

  • 3

    Add the chopped fennel bulb and cook for 3-4 minutes until it begins to soften.

  • 4

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

  • 5

    Cube the firm tofu and add it along with the cannellini beans to the pot.

  • 6

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

  • 7

    Fold in the chopped kale and simmer for an additional 3-4 minutes until the kale wilts.

  • 8

    Season with salt and pepper to taste, then serve hot.

Hearty Fennel & White Bean Stew

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

Hearty Fennel & White Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Fennel & White Bean Stew

A comforting and aromatic stew that brings together the subtle anise notes of fennel, creamy cannellini beans, and protein-packed tofu with vibrant kale and tomatoes. This warming bowl is finished with a hint of olive oil and fragrant garlic, making it a satisfying meal perfect for any time of day.

NUTRITION

473kcal
Protein
33.3g
Fat
12.6g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 small Fennel Bulb

1 cup Cannellini Beans

6 oz Firm Tofu

1 cup chopped Kale

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1 tsp Olive Oil

1 Garlic Clove

1/2 tsp Fennel Seeds

PREPARATION

  • 1

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

  • 2

    Add the minced garlic and fennel seeds, and sauté until the garlic is fragrant, about 1 minute.

  • 3

    Add the chopped fennel bulb and cook for 3-4 minutes until it begins to soften.

  • 4

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

  • 5

    Cube the firm tofu and add it along with the cannellini beans to the pot.

  • 6

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

  • 7

    Fold in the chopped kale and simmer for an additional 3-4 minutes until the kale wilts.

  • 8

    Season with salt and pepper to taste, then serve hot.