Sautéed Fennel and White Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, herb-infused stew with tender fennel and creamy white beans, perfect for cool evenings. This mediterranean-inspired soups ready in about 40 minutes pairs medium, thinly sliced fennel bulb, (15 oz), drained and rinsed white beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced yellow onion and cook for 5 minutes until translucent and slightly golden.
  2. Step 2: Add minced garlic and sliced fennel, stirring for 3 minutes until fennel begins to soften and release its aroma.
  3. Step 3: Pour in chicken broth, add drained white beans, and dried oregano. Bring to a gentle simmer and cook for 15 minutes until fennel is tender.
  4. Step 4: Stir in chopped kale and lemon zest, cooking for 3 more minutes until kale wilts and brightens the stew's color.

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Frequently asked questions

How long does Sautéed Fennel and White Bean Stew take to make?

Total time is about 40 minutes (15 min prep + 25 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 Sautéed Fennel and White Bean 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Fennel and White Bean 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 Sautéed Fennel and White Bean 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 Sautéed Fennel and White Bean Stew?

Mediterranean soups 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.

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