Name: Herb-Roasted White Bean and Vegetable Cassoulet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup white beans; 150 grams extra-firm tofu, diced; 1 medium carrot, chopped; 2 celery stalks, chopped; 1 small onion, diced; 1 medium red bell pepper, chopped; 3 garlic cloves, minced; 1/2 cup crushed tomatoes; 1 cup vegetable broth; 1/2 tablespoon olive oil; 1 tsp fresh thyme; 1/2 tsp fresh rosemary; 1 bay leaf; Salt and pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

A warm, rustic cassoulet that melds creamy white beans with roasted vegetables and savory extra-firm tofu, all simmered in a fragrant tomato and herb broth. This hearty dish offers a comforting blend of textures and flavors, featuring caramelized vegetables and a delicate herb infusion, perfect for a satisfying dinner.

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NUTRITION

Protein

34.7g

Fat

15.7g

Carbs

78.3g

SERVINGS

1 serving

INGREDIENTS

1 cup white beans

150 grams extra-firm tofu, diced

1 medium carrot, chopped

2 celery stalks, chopped

1 small onion, diced

1 medium red bell pepper, chopped

3 garlic cloves, minced

1/2 cup crushed tomatoes

1 cup vegetable broth

1/2 tablespoon olive oil

1 tsp fresh thyme

1/2 tsp fresh rosemary

1 bay leaf

Salt and pepper to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
On a baking sheet, toss the chopped carrot, celery, onion, and red bell pepper with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until the vegetables are tender and slightly caramelized.
3
While the vegetables are roasting, heat a large pot over medium heat. Add the minced garlic and a pinch of salt, cooking until fragrant, about 1 minute.
4
Add the crushed tomatoes and vegetable broth to the pot along with the bay leaf, thyme, and rosemary. Stir to combine.
5
Gently fold in the white beans and diced tofu. Allow the mixture to simmer for about 10 minutes to meld the flavors.
6
Once the roasted vegetables are done, add them to the pot. Taste and adjust seasoning with additional salt and pepper if desired.
7
Simmer the cassoulet for another 5 minutes to fully integrate the flavors. Remove the bay leaf before serving.
8
Serve hot and enjoy this hearty, herb-infused bean and vegetable cassoulet.