Creamy White Bean and Fennel Stew with Herbs

Ingredients

• 1.5 cups cannellini beans (cooked)
• 1 medium fennel bulb, sliced
• 100g extra-firm tofu, cubed
• 1/2 medium red onion, sliced
• 2 cloves garlic, minced
• 1 tsp olive oil
• 1 cup vegetable broth
• 1 tbsp lemon juice
• 2 tbsp mixed fresh thyme & parsley (chopped)