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 comforting and aromatic stew featuring tender white beans, subtly sweet fennel, and a touch of tangy Greek yogurt for added creaminess. This satisfying bowl is perfect for a nourishing meal any time of day, blending savory deep flavors with a hint of freshness from spinach and herbs.

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NUTRITION

579kcal
Protein
43g
Fat
6.6g
Carbs
92.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (canned, rinsed)

0.5 cup Plain Nonfat Greek Yogurt

1 medium Fennel Bulb

1 small Yellow Onion

2 Garlic Cloves

1 tablespoon Tomato Paste

2 cups Spinach

1 teaspoon Olive Oil

1 cup Vegetable Broth (low-sodium)

0.5 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the white beans if using canned.

  • 2

    Thinly slice the fennel bulb and dice the small yellow onion. Mince the garlic cloves.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.

  • 4

    Add the fennel slices and tomato paste to the pot, stirring for 2-3 minutes to meld the flavors.

  • 5

    Pour in the vegetable broth and add the white beans. Sprinkle in the dried thyme and season with salt and pepper.

  • 6

    Bring the stew to a gentle simmer and cook for about 10-12 minutes, allowing the fennel to become tender.

  • 7

    Stir in the spinach and let it wilt, cooking for an additional 2 minutes.

  • 8

    Remove the pot from heat and stir in the Greek yogurt for a creamy texture. Adjust seasoning if needed.

  • 9

    Serve warm, and enjoy this hearty, flavorful 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 comforting and aromatic stew featuring tender white beans, subtly sweet fennel, and a touch of tangy Greek yogurt for added creaminess. This satisfying bowl is perfect for a nourishing meal any time of day, blending savory deep flavors with a hint of freshness from spinach and herbs.

NUTRITION

579kcal
Protein
43g
Fat
6.6g
Carbs
92.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (canned, rinsed)

0.5 cup Plain Nonfat Greek Yogurt

1 medium Fennel Bulb

1 small Yellow Onion

2 Garlic Cloves

1 tablespoon Tomato Paste

2 cups Spinach

1 teaspoon Olive Oil

1 cup Vegetable Broth (low-sodium)

0.5 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the white beans if using canned.

  • 2

    Thinly slice the fennel bulb and dice the small yellow onion. Mince the garlic cloves.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.

  • 4

    Add the fennel slices and tomato paste to the pot, stirring for 2-3 minutes to meld the flavors.

  • 5

    Pour in the vegetable broth and add the white beans. Sprinkle in the dried thyme and season with salt and pepper.

  • 6

    Bring the stew to a gentle simmer and cook for about 10-12 minutes, allowing the fennel to become tender.

  • 7

    Stir in the spinach and let it wilt, cooking for an additional 2 minutes.

  • 8

    Remove the pot from heat and stir in the Greek yogurt for a creamy texture. Adjust seasoning if needed.

  • 9

    Serve warm, and enjoy this hearty, flavorful stew.