Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Enjoy a hearty bowl of creamy Tuscan soup featuring tender kale, robust white beans, and savory sun-dried tomatoes, enriched with a splash of light coconut milk and cubes of firm tofu. This wholesome bowl offers a vibrant medley of flavors and textures, perfect for a nourishing meal at any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

584kcal
Protein
35g
Fat
20.6g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1 cup Cannellini White Beans (240g)

1 cup Vegetable Broth (240ml)

1/4 medium Yellow Onion (40g)

2 Garlic Cloves

1/4 cup Sun-Dried Tomatoes (26g)

1/4 cup Light Coconut Milk (60ml)

150g Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Italian Seasoning

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic; sauté until soft and translucent.

  • 3

    Stir in the Italian seasoning and sun-dried tomatoes, cooking for another minute to release their flavor.

  • 4

    Add the vegetable broth and bring the mixture to a simmer.

  • 5

    Mix in the white beans and kale, allowing the kale to wilt slightly.

  • 6

    Gently add the firm tofu (cubed) and light coconut milk. Stir to combine.

  • 7

    Let the soup simmer for about 10-12 minutes, so the flavors meld together.

  • 8

    Season with salt and pepper to taste before serving.

Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Enjoy a hearty bowl of creamy Tuscan soup featuring tender kale, robust white beans, and savory sun-dried tomatoes, enriched with a splash of light coconut milk and cubes of firm tofu. This wholesome bowl offers a vibrant medley of flavors and textures, perfect for a nourishing meal at any time of day.

NUTRITION

584kcal
Protein
35g
Fat
20.6g
Carbs
73.1g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Kale (67g)

1 cup Cannellini White Beans (240g)

1 cup Vegetable Broth (240ml)

1/4 medium Yellow Onion (40g)

2 Garlic Cloves

1/4 cup Sun-Dried Tomatoes (26g)

1/4 cup Light Coconut Milk (60ml)

150g Firm Tofu

1 teaspoon Olive Oil

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic; sauté until soft and translucent.

  • 3

    Stir in the Italian seasoning and sun-dried tomatoes, cooking for another minute to release their flavor.

  • 4

    Add the vegetable broth and bring the mixture to a simmer.

  • 5

    Mix in the white beans and kale, allowing the kale to wilt slightly.

  • 6

    Gently add the firm tofu (cubed) and light coconut milk. Stir to combine.

  • 7

    Let the soup simmer for about 10-12 minutes, so the flavors meld together.

  • 8

    Season with salt and pepper to taste before serving.