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 Kale and White Bean Soup that combines tender kale, savory white beans, and a subtle creaminess from silken tofu. This vibrant, soul-warming soup is infused with aromatic garlic, sweet onions, and a burst of diced tomatoes with Italian herbs, making it a flavorful choice for breakfast, lunch, or dinner.

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NUTRITION

540kcal
Protein
30.9g
Fat
21.2g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned Cannellini Beans

2 cups chopped Kale

1/2 cup silken Tofu

1 medium Yellow Onion

3 cloves Garlic

1 cup Diced Tomatoes (canned, no salt added)

2 cups Vegetable Broth (low sodium)

1 tbsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped yellow onion and sauté until translucent, about 3-4 minutes.

  • 3

    Stir in minced garlic and Italian seasoning, cooking for an additional 1 minute.

  • 4

    Add the diced tomatoes and vegetable broth, stirring to combine.

  • 5

    Mix in the canned white beans and bring the mixture to a simmer.

  • 6

    Add chopped kale and allow it to wilt, cooking for about 3-5 minutes.

  • 7

    Carefully blend in the silken tofu using an immersion blender for a few seconds to achieve a creamy texture while leaving some chunks for body. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return to the pot.

  • 8

    Season with salt and pepper to taste, and let the soup simmer for another 5 minutes to combine the flavors.

  • 9

    Ladle into bowls and serve warm.

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 Kale and White Bean Soup that combines tender kale, savory white beans, and a subtle creaminess from silken tofu. This vibrant, soul-warming soup is infused with aromatic garlic, sweet onions, and a burst of diced tomatoes with Italian herbs, making it a flavorful choice for breakfast, lunch, or dinner.

NUTRITION

540kcal
Protein
30.9g
Fat
21.2g
Carbs
66.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned Cannellini Beans

2 cups chopped Kale

1/2 cup silken Tofu

1 medium Yellow Onion

3 cloves Garlic

1 cup Diced Tomatoes (canned, no salt added)

2 cups Vegetable Broth (low sodium)

1 tbsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add the chopped yellow onion and sauté until translucent, about 3-4 minutes.

  • 3

    Stir in minced garlic and Italian seasoning, cooking for an additional 1 minute.

  • 4

    Add the diced tomatoes and vegetable broth, stirring to combine.

  • 5

    Mix in the canned white beans and bring the mixture to a simmer.

  • 6

    Add chopped kale and allow it to wilt, cooking for about 3-5 minutes.

  • 7

    Carefully blend in the silken tofu using an immersion blender for a few seconds to achieve a creamy texture while leaving some chunks for body. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return to the pot.

  • 8

    Season with salt and pepper to taste, and let the soup simmer for another 5 minutes to combine the flavors.

  • 9

    Ladle into bowls and serve warm.