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

Savor a velvety, hearty soup that marries tender cannellini beans with vibrant kale and a rich, creamy broth infused with Tuscan herbs. This comforting bowl offers a balance of textures and a burst of Mediterranean flavors, perfect for a nourishing lunch or dinner.

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NUTRITION

576kcal
Protein
34.1g
Fat
13.9g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1/3 cup Silken Tofu

2 cups chopped Kale

1 medium Onion, chopped

2 cloves Garlic, minced

1 cup Low Sodium Vegetable Broth

1/2 cup Diced Tomatoes

1/2 cup Unsweetened Almond Milk

1/2 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Basil

1/4 tsp Red Pepper Flakes

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

  • 3

    Stir in the diced tomatoes, dried thyme, dried basil, and red pepper flakes, cooking for about a minute to release their aromas.

  • 4

    Add the cannellini beans and low sodium vegetable broth. Bring the mixture to a gentle simmer.

  • 5

    Mix in the chopped kale and let it wilt, about 3-4 minutes.

  • 6

    Blend in the silken tofu and unsweetened almond milk using an immersion blender until the soup reaches a creamy consistency, or carefully transfer portions to a countertop blender.

  • 7

    Season with salt and pepper to taste, and let the soup heat through for another 2 minutes.

  • 8

    Serve warm and enjoy the rich, comforting flavors of this Tuscan-inspired soup.

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

Savor a velvety, hearty soup that marries tender cannellini beans with vibrant kale and a rich, creamy broth infused with Tuscan herbs. This comforting bowl offers a balance of textures and a burst of Mediterranean flavors, perfect for a nourishing lunch or dinner.

NUTRITION

576kcal
Protein
34.1g
Fat
13.9g
Carbs
84.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1/3 cup Silken Tofu

2 cups chopped Kale

1 medium Onion, chopped

2 cloves Garlic, minced

1 cup Low Sodium Vegetable Broth

1/2 cup Diced Tomatoes

1/2 cup Unsweetened Almond Milk

1/2 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Basil

1/4 tsp Red Pepper Flakes

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, sautéing until the onion becomes translucent.

  • 3

    Stir in the diced tomatoes, dried thyme, dried basil, and red pepper flakes, cooking for about a minute to release their aromas.

  • 4

    Add the cannellini beans and low sodium vegetable broth. Bring the mixture to a gentle simmer.

  • 5

    Mix in the chopped kale and let it wilt, about 3-4 minutes.

  • 6

    Blend in the silken tofu and unsweetened almond milk using an immersion blender until the soup reaches a creamy consistency, or carefully transfer portions to a countertop blender.

  • 7

    Season with salt and pepper to taste, and let the soup heat through for another 2 minutes.

  • 8

    Serve warm and enjoy the rich, comforting flavors of this Tuscan-inspired soup.