Name: Creamy Tuscan Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast (cooked & diced); 0.75 cup Cannellini Beans (cooked); 2 cups Chopped Kale; 2 cups Low Sodium Chicken Broth; 1/2 cup 1% Milk; 1/4 cup Sun-Dried Tomatoes (chopped); 1/4 cup Onion (chopped); 1 clove Garlic (minced); 1 tsp Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

A comforting bowl of Creamy Tuscan Kale and White Bean Soup bursting with tender kale, savory white beans, juicy chicken breast, and sun-dried tomatoes, all simmered in a light chicken broth enriched with a splash of milk for a silky finish. This dish is a rustic yet refined way to enjoy a nourishing meal any time of the day.

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NUTRITION

Protein

53.2g

Fat

12.4g

Carbs

70.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked & diced)

0.75 cup Cannellini Beans (cooked)

2 cups Chopped Kale

2 cups Low Sodium Chicken Broth

1/2 cup 1% Milk

1/4 cup Sun-Dried Tomatoes (chopped)

1/4 cup Onion (chopped)

1 clove Garlic (minced)

1 tsp Olive Oil

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Sauté the chopped onion and minced garlic for 2-3 minutes until fragrant and softened.
3
Add the diced chicken breast and cook until lightly browned on all sides.
4
Stir in the chopped kale and sun-dried tomatoes, allowing the kale to wilt slightly.
5
Pour in the low sodium chicken broth and bring to a gentle simmer.
6
Add the cannellini beans and let the soup simmer for about 8-10 minutes so the flavors meld.
7
Stir in the 1% milk and adjust seasoning with salt, pepper, and a pinch of dried thyme if desired.
8
Allow the soup to heat through for another 2 minutes, then serve hot.