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 featuring tender cannellini beans and crisp vegetable medley with a touch of extra-firm tofu for balanced protein. Roasted with a fragrant blend of thyme and rosemary and finished with a drizzle of olive oil, this dish delivers comforting flavors with every bite.

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NUTRITION

523kcal
Protein
31.2g
Fat
14.1g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked cannellini beans

100g extra firm tofu

1 cup cherry tomatoes

1 medium zucchini

1 medium carrot

1 small onion

2 cloves garlic

1/2 tbsp olive oil

1 cup low-sodium vegetable broth

1 tsp fresh thyme

1 tsp fresh rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Drain and rinse the cooked cannellini beans. Press the extra firm tofu between paper towels to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Chop the zucchini, carrot, and small onion into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.

  • 4

    In a large bowl, combine the tofu, beans, zucchini, carrot, onion, tomatoes, and garlic. Drizzle with olive oil and toss with fresh thyme and rosemary. Season with a pinch of salt and pepper if desired.

  • 5

    Transfer the vegetable and tofu mixture into a baking dish. Pour the low-sodium vegetable broth over the top to add moisture during roasting.

  • 6

    Roast in the oven for 25-30 minutes until the vegetables are tender and the tofu is lightly golden, stirring halfway through to ensure even cooking.

  • 7

    Remove from the oven, give a final stir to incorporate the roasted flavors, and serve warm.

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 featuring tender cannellini beans and crisp vegetable medley with a touch of extra-firm tofu for balanced protein. Roasted with a fragrant blend of thyme and rosemary and finished with a drizzle of olive oil, this dish delivers comforting flavors with every bite.

NUTRITION

523kcal
Protein
31.2g
Fat
14.1g
Carbs
73.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked cannellini beans

100g extra firm tofu

1 cup cherry tomatoes

1 medium zucchini

1 medium carrot

1 small onion

2 cloves garlic

1/2 tbsp olive oil

1 cup low-sodium vegetable broth

1 tsp fresh thyme

1 tsp fresh rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Drain and rinse the cooked cannellini beans. Press the extra firm tofu between paper towels to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Chop the zucchini, carrot, and small onion into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.

  • 4

    In a large bowl, combine the tofu, beans, zucchini, carrot, onion, tomatoes, and garlic. Drizzle with olive oil and toss with fresh thyme and rosemary. Season with a pinch of salt and pepper if desired.

  • 5

    Transfer the vegetable and tofu mixture into a baking dish. Pour the low-sodium vegetable broth over the top to add moisture during roasting.

  • 6

    Roast in the oven for 25-30 minutes until the vegetables are tender and the tofu is lightly golden, stirring halfway through to ensure even cooking.

  • 7

    Remove from the oven, give a final stir to incorporate the roasted flavors, and serve warm.