Name: Creamy White Bean and Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cannellini Beans; 2 cups chopped Kale; 1 medium Carrot; 1/2 small Onion; 2 cloves Garlic; 1 tsp Olive Oil; 2 cups Vegetable Broth; 1 tbsp Lemon Juice; 1/4 cup Plain Nonfat Greek Yogurt; Salt and Pepper to taste; 1 tsp Dried Thyme

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

YOUR SOLIN GENERATED RECIPE

Creamy White Bean and Kale Soup

Savor a hearty bowl of creamy white bean and kale soup that melds silky cannellini beans with tender kale, aromatic garlic, and a hint of lemon. Finished with a light dollop of tangy Greek yogurt for extra creaminess, this vibrant soup is both comforting and nutrient-dense.

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NUTRITION

Protein

32.2g

Fat

7.2g

Carbs

75.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

2 cups chopped Kale

1 medium Carrot

1/2 small Onion

2 cloves Garlic

1 tsp Olive Oil

2 cups Vegetable Broth

1 tbsp Lemon Juice

1/4 cup Plain Nonfat Greek Yogurt

Salt and Pepper to taste

1 tsp Dried Thyme

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PREPARATION

1
Heat the olive oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent.
2
Stir in minced garlic and diced carrot, and cook for another 2-3 minutes until slightly softened.
3
Add the vegetable broth and bring the mixture to a simmer.
4
Incorporate the cannellini beans and dried thyme, letting the flavors meld for about 5 minutes.
5
Add the chopped kale and lemon juice, simmering until the kale wilts, approximately 3-4 minutes.
6
Season with salt and pepper. Remove the pot from heat and blend slightly with an immersion blender for a creamier texture, leaving some chunks for heartiness.
7
Ladle the soup into bowls and top each serving with a dollop of plain nonfat Greek yogurt before serving.