Herb-Infused White Bean & Fennel Stew
A hearty stew where white beans absorb the essence of fennel and fresh herbs, creating a deeply savory, slow-simmered dish. This mediterranean-inspired vegetarian ready in about 45 minutes pairs (15 oz) cannellini beans, large fennel bulb, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) cannellini beans
- 1 large fennel bulb
- 1 tbsp fresh thyme
- 2 tbsp olive oil
- 2 garlic cloves
- 2 cups vegetable broth
- 1 tsp lemon zest
Instructions
- Step 1: Dice 1 large fennel bulb into 1/4-inch pieces and mince 2 garlic cloves. Heat 2 tbsp olive oil in a pot over medium heat, add fennel and garlic, and sauté for 5 minutes until fennel softens and garlic is fragrant.
- Step 2: Add 1 can (15 oz) cannellini beans (rinsed and drained), 2 cups vegetable broth, and 1 tbsp fresh thyme. Bring to a gentle simmer and cook for 25 minutes until flavors meld and broth thickens slightly.
- Step 3: Stir in 1 tsp lemon zest, taste, and adjust seasoning with salt if needed. Simmer uncovered for 5 more minutes to let the herbs infuse fully.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused White Bean & Fennel Stew take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused White Bean & Fennel Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) cannellini beans from drying out.
Can I substitute ingredients in Herb-Infused White Bean & Fennel Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused White Bean & Fennel Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused White Bean & Fennel Stew?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
