Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

Savor a hearty, rustic cassoulet brimming with creamy white beans, tender lentils, and vibrant vegetables, all simmered in a fragrant herb-infused broth. This dish delivers rustic comfort with a modern twist, featuring a medley of fresh produce and a hint of olive oil to bring everything together in every spoonful.

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NUTRITION

631kcal
Protein
40.8g
Fat
7.1g
Carbs
110.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned White Beans (drained)

0.5 cup Cooked Lentils

1 cup Mixed Diced Vegetables (carrot, celery, onion)

1 tsp Olive Oil

2 cloves Garlic

0.5 cup Diced Tomatoes

1 cup Chopped Kale

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

1 Bay Leaf

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In an oven-safe pot or deep skillet, drizzle the olive oil and sauté the minced garlic over medium heat until fragrant.

  • 3

    Add the mixed diced vegetables and cook for 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes, chopped kale, and add the white beans and lentils.

  • 5

    Toss in the fresh thyme, rosemary, bay leaf, and season with salt and black pepper.

  • 6

    Allow the ingredients to come together over medium heat for 2 minutes and then transfer the pot to the preheated oven.

  • 7

    Roast in the oven for 15-20 minutes, stirring once halfway through, until the vegetables are tender and the flavors are well melded.

  • 8

    Remove the bay leaf before serving, and enjoy your comforting, herb-infused cassoulet.

Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

Savor a hearty, rustic cassoulet brimming with creamy white beans, tender lentils, and vibrant vegetables, all simmered in a fragrant herb-infused broth. This dish delivers rustic comfort with a modern twist, featuring a medley of fresh produce and a hint of olive oil to bring everything together in every spoonful.

NUTRITION

631kcal
Protein
40.8g
Fat
7.1g
Carbs
110.6g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Canned White Beans (drained)

0.5 cup Cooked Lentils

1 cup Mixed Diced Vegetables (carrot, celery, onion)

1 tsp Olive Oil

2 cloves Garlic

0.5 cup Diced Tomatoes

1 cup Chopped Kale

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

1 Bay Leaf

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In an oven-safe pot or deep skillet, drizzle the olive oil and sauté the minced garlic over medium heat until fragrant.

  • 3

    Add the mixed diced vegetables and cook for 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomatoes, chopped kale, and add the white beans and lentils.

  • 5

    Toss in the fresh thyme, rosemary, bay leaf, and season with salt and black pepper.

  • 6

    Allow the ingredients to come together over medium heat for 2 minutes and then transfer the pot to the preheated oven.

  • 7

    Roast in the oven for 15-20 minutes, stirring once halfway through, until the vegetables are tender and the flavors are well melded.

  • 8

    Remove the bay leaf before serving, and enjoy your comforting, herb-infused cassoulet.