Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

Enjoy a warm, comforting bowl of Hearty Root Vegetable and Bean Stew. This rustic stew blends tender cannellini beans and hearty brown lentils with diced root vegetables and fresh greens in a savory vegetable broth, lightly finished with a drizzle of olive oil. The medley of textures and earthy flavors makes for a satisfying meal that nourishes your body and delights your taste buds.

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NUTRITION

584kcal
Protein
32.9g
Fat
5.1g
Carbs
107.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cannellini Beans (cooked)

3/4 cup Brown Lentils (cooked)

1/2 cup Carrots (chopped)

1 medium Parsnip (diced)

1 small Turnip (diced)

1 medium Onion (diced)

2 cloves Garlic (minced)

1/2 cup Diced Tomatoes (canned, no salt)

2 cups Spinach (raw)

2 cups Vegetable Broth (low sodium)

1/2 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

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 diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the chopped carrots, diced parsnip, and diced turnip, cooking for about 5 minutes until they start to soften.

  • 4

    Add the diced tomatoes, dried thyme, and dried rosemary, stirring to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 6

    Stir in the cannellini beans and brown lentils, then cover and let the stew simmer for 15-20 minutes until the root vegetables are tender.

  • 7

    A few minutes before serving, add the fresh spinach and season with salt and pepper to taste.

  • 8

    Stir until the spinach wilts, then ladle the hearty stew into bowls and serve warm.

Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

Enjoy a warm, comforting bowl of Hearty Root Vegetable and Bean Stew. This rustic stew blends tender cannellini beans and hearty brown lentils with diced root vegetables and fresh greens in a savory vegetable broth, lightly finished with a drizzle of olive oil. The medley of textures and earthy flavors makes for a satisfying meal that nourishes your body and delights your taste buds.

NUTRITION

584kcal
Protein
32.9g
Fat
5.1g
Carbs
107.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Cannellini Beans (cooked)

3/4 cup Brown Lentils (cooked)

1/2 cup Carrots (chopped)

1 medium Parsnip (diced)

1 small Turnip (diced)

1 medium Onion (diced)

2 cloves Garlic (minced)

1/2 cup Diced Tomatoes (canned, no salt)

2 cups Spinach (raw)

2 cups Vegetable Broth (low sodium)

1/2 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Stir in the chopped carrots, diced parsnip, and diced turnip, cooking for about 5 minutes until they start to soften.

  • 4

    Add the diced tomatoes, dried thyme, and dried rosemary, stirring to combine.

  • 5

    Pour in the vegetable broth and bring the mixture to a simmer.

  • 6

    Stir in the cannellini beans and brown lentils, then cover and let the stew simmer for 15-20 minutes until the root vegetables are tender.

  • 7

    A few minutes before serving, add the fresh spinach and season with salt and pepper to taste.

  • 8

    Stir until the spinach wilts, then ladle the hearty stew into bowls and serve warm.