Name: Creamy Tuscan Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Cannellini Beans; 0.5 cup Silken Tofu; 2 cups Chopped Kale; 1 tsp Olive Oil; 0.5 medium Onion, diced; 2 cloves Garlic, minced; 2 tbsp Sun-Dried Tomatoes; 2 cups Vegetable Broth

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Savor a velvety blend of cannellini beans and silken tofu mixed with tender kale, sun-dried tomatoes, and aromatic garlic and onion. This rustic Tuscan-inspired soup delivers a delightful medley of textures and flavors, balancing creamy richness with the bright, earthy taste of fresh greens, perfect for a comforting meal any time.

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NUTRITION

Protein

36.6g

Fat

11g

Carbs

68g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini Beans

0.5 cup Silken Tofu

2 cups Chopped Kale

1 tsp Olive Oil

0.5 medium Onion, diced

2 cloves Garlic, minced

2 tbsp Sun-Dried Tomatoes

2 cups Vegetable Broth

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PREPARATION

1
Heat olive oil in a large pot over medium heat.
2
Sauté diced onion and minced garlic until translucent and fragrant.
3
Add the sun-dried tomatoes and stir for about a minute to release their flavor.
4
Pour in the vegetable broth and bring to a gentle simmer.
5
Stir in the cannellini beans and chopped kale, allowing the kale to wilt, about 3-4 minutes.
6
Blend in the silken tofu gradually to create a creamy consistency; you can use an immersion blender for a smoother texture or simply stir it in for a slightly chunkier feel.
7
Season with salt, pepper, and Italian herbs to taste, and let the soup simmer for an additional 5 minutes.
8
Serve warm and enjoy the comforting, creamy Tuscan flavors.