Hearty White Bean and Roasted Vegetable Soup

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

Hearty White Bean and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Roasted Vegetable Soup

This comforting soup features tender white beans and perfectly roasted vegetables, marrying earthy flavors with subtle sweetness. Enjoy a bowl that’s both satisfying and nourishing, perfect for any meal of the day.

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NUTRITION

579kcal
Protein
37.2g
Fat
7.2g
Carbs
101.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cannellini Beans

1 medium Red Bell Pepper

1 medium Carrot

1/2 medium Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, carrot, and half an onion into bite-sized pieces. Toss them with the teaspoon of olive oil and a pinch of salt and pepper if desired.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, drain and rinse the cannellini beans if using canned, and set aside.

  • 5

    In a medium pot, add the roasted vegetables, cannellini beans, minced garlic, and vegetable broth.

  • 6

    Bring the mixture to a simmer over medium heat and let it cook for 10 minutes, allowing the flavors to meld.

  • 7

    Taste and adjust seasonings as needed. If you prefer a creamier texture, lightly mash some of the beans or vegetables with the back of a spoon.

  • 8

    Ladle the soup into bowls and serve warm. Enjoy the hearty flavors and nourishing goodness!

Hearty White Bean and Roasted Vegetable Soup

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

Hearty White Bean and Roasted Vegetable Soup

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Roasted Vegetable Soup

This comforting soup features tender white beans and perfectly roasted vegetables, marrying earthy flavors with subtle sweetness. Enjoy a bowl that’s both satisfying and nourishing, perfect for any meal of the day.

NUTRITION

579kcal
Protein
37.2g
Fat
7.2g
Carbs
101.3g

SERVINGS

1 serving

INGREDIENTS

2 cups Cannellini Beans

1 medium Red Bell Pepper

1 medium Carrot

1/2 medium Yellow Onion

2 cloves Garlic

1 cup Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the red bell pepper, carrot, and half an onion into bite-sized pieces. Toss them with the teaspoon of olive oil and a pinch of salt and pepper if desired.

  • 3

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, drain and rinse the cannellini beans if using canned, and set aside.

  • 5

    In a medium pot, add the roasted vegetables, cannellini beans, minced garlic, and vegetable broth.

  • 6

    Bring the mixture to a simmer over medium heat and let it cook for 10 minutes, allowing the flavors to meld.

  • 7

    Taste and adjust seasonings as needed. If you prefer a creamier texture, lightly mash some of the beans or vegetables with the back of a spoon.

  • 8

    Ladle the soup into bowls and serve warm. Enjoy the hearty flavors and nourishing goodness!