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 cup Cannellini Beans (canned, low sodium); 2 cups chopped Kale; 3 Garlic Cloves; 1 small Onion; 2 cups Vegetable Broth; 1/4 cup Sun-Dried Tomatoes; 1/2 cup Nonfat Greek Yogurt; 1 tsp Olive Oil; 1/2 tsp Dried Basil; 1/2 tsp Dried Thyme; Salt and Pepper to taste

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 hearty bowl of creamy Tuscan Kale and White Bean Soup that delivers robust flavors with tender kale, velvety white beans, and a hint of sundried tomato brightness. Enhanced with a dollop of protein-rich nonfat Greek yogurt and aromatic garlic and onion, this soup offers a satisfying balance of creaminess and tanginess perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

35.8g

Fat

8.6g

Carbs

82.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (canned, low sodium)

2 cups chopped Kale

3 Garlic Cloves

1 small Onion

2 cups Vegetable Broth

1/4 cup Sun-Dried Tomatoes

1/2 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Dried Basil

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add diced onion and minced garlic, sautéing until fragrant and soft.
3
Stir in the chopped kale and cook until slightly wilted.
4
Pour in the vegetable broth and add the cannellini beans along with the sun-dried tomatoes.
5
Season with dried basil, thyme, salt, and pepper. Let the soup simmer for about 10 minutes to allow flavors to meld.
6
Turn off the heat and gently stir in the nonfat Greek yogurt to create a velvety, creamy texture.
7
Adjust seasoning as desired and serve warm.