Name: Creamy Tuscan Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cannellini Beans; 1 Turkey Sausage link (approx. 80g); 2 cups chopped Kale; 1/2 medium Onion, diced; 2 cloves Garlic, minced; 2 cups Low-Sodium Vegetable Broth; 1 tsp Extra Virgin Olive Oil; 1/4 cup Sun-Dried Tomatoes; 1/4 cup Nonfat Plain Greek Yogurt

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

Enjoy a hearty and creamy soup that blends robust white beans, tender kale, savory turkey sausage, and sun-dried tomatoes for that classic Tuscan appeal. This dish is comforting yet balanced, with a luscious creamy finish provided by a light Greek yogurt swirl, making it a perfect meal any time of the day.

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NUTRITION

Protein

40.9g

Fat

15.1g

Carbs

74.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1 Turkey Sausage link (approx. 80g)

2 cups chopped Kale

1/2 medium Onion, diced

2 cloves Garlic, minced

2 cups Low-Sodium Vegetable Broth

1 tsp Extra Virgin Olive Oil

1/4 cup Sun-Dried Tomatoes

1/4 cup Nonfat Plain Greek Yogurt

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion and garlic; sauté until the onion becomes translucent and aromatic.
3
Slice the turkey sausage into rounds and add them to the pot, cooking until they begin to brown.
4
Pour in the low-sodium vegetable broth and add the cannellini beans. Stir gently to combine.
5
Mix in the chopped kale and sun-dried tomatoes. Allow the soup to simmer for about 10-12 minutes until the kale is tender.
6
Remove the pot from heat and stir in the Greek yogurt to achieve a creamy texture.
7
Season with salt and pepper to taste if desired, and serve hot.