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 the comforting embrace of this Creamy Tuscan Kale and White Bean Soup, a delightful blend of tender kale, hearty white beans, and vibrant tomatoes enriched with a silky swirl of Greek yogurt and a hint of unsweetened almond milk. This soup melds rustic Tuscan flavors with a creamy finish, making it an ideal meal for any time of day.

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NUTRITION

432kcal
Protein
34.2g
Fat
7.4g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1 cup chopped Kale

1 cup Low-Sodium Vegetable Broth

1/2 cup Diced Tomatoes

1/4 medium Red Onion, chopped

2 cloves Garlic

1/2 cup Unsweetened Almond Milk

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add the chopped red onion and minced garlic, sautéing until translucent and aromatic.

  • 2

    Pour in the vegetable broth and diced tomatoes, stirring to combine.

  • 3

    Add the cannellini beans and bring the mixture to a simmer. Allow it to simmer for about 5 minutes to meld the flavors.

  • 4

    Stir in the chopped kale and continue to cook until the kale is tender, about 3-4 minutes.

  • 5

    Reduce the heat and slowly mix in the unsweetened almond milk and nonfat Greek yogurt, stirring continuously to achieve a creamy texture without curdling.

  • 6

    Season with salt, black pepper, and a pinch of Italian seasoning or red pepper flakes if desired.

  • 7

    Let the soup warm through for another 2 minutes, then remove from heat and serve immediately.

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 the comforting embrace of this Creamy Tuscan Kale and White Bean Soup, a delightful blend of tender kale, hearty white beans, and vibrant tomatoes enriched with a silky swirl of Greek yogurt and a hint of unsweetened almond milk. This soup melds rustic Tuscan flavors with a creamy finish, making it an ideal meal for any time of day.

NUTRITION

432kcal
Protein
34.2g
Fat
7.4g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1 cup chopped Kale

1 cup Low-Sodium Vegetable Broth

1/2 cup Diced Tomatoes

1/4 medium Red Onion, chopped

2 cloves Garlic

1/2 cup Unsweetened Almond Milk

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat and add the chopped red onion and minced garlic, sautéing until translucent and aromatic.

  • 2

    Pour in the vegetable broth and diced tomatoes, stirring to combine.

  • 3

    Add the cannellini beans and bring the mixture to a simmer. Allow it to simmer for about 5 minutes to meld the flavors.

  • 4

    Stir in the chopped kale and continue to cook until the kale is tender, about 3-4 minutes.

  • 5

    Reduce the heat and slowly mix in the unsweetened almond milk and nonfat Greek yogurt, stirring continuously to achieve a creamy texture without curdling.

  • 6

    Season with salt, black pepper, and a pinch of Italian seasoning or red pepper flakes if desired.

  • 7

    Let the soup warm through for another 2 minutes, then remove from heat and serve immediately.