Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Enjoy a comforting bowl of creamy Tuscan soup loaded with hearty white beans, tender kale, and a boost of protein from lentils. This vibrant soup is infused with aromatic garlic and onion, a burst of diced tomatoes, and a splash of light coconut milk. Perfect for dinner, this dish delivers warmth, flavor, and a nutritious balance that satisfies your taste buds and supports your wellness goals.

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NUTRITION

504kcal
Protein
34.6g
Fat
7.1g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (177g)

1/2 cup cooked White Lentils (100g)

2 cups chopped Kale (134g)

1/2 cup Diced Tomatoes (120g)

1 medium Yellow Onion (110g)

3 cloves Garlic (9g)

1 cup Vegetable Broth (240g)

1/4 cup Light Coconut Milk (60g)

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PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Set aside.

  • 2

    In a large pot, heat a splash of water or a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the diced tomatoes and let simmer for 2-3 minutes.

  • 4

    Add the vegetable broth, cannellini beans, and cooked lentils to the pot. Bring the mixture to a gentle simmer.

  • 5

    Fold in the chopped kale and let it wilt, about 3-4 minutes.

  • 6

    Pour in the light coconut milk and stir to combine, allowing the soup to heat through.

  • 7

    Season with salt and pepper to taste, and adjust any other spices if desired.

  • 8

    Serve hot, enjoying the creamy texture and hearty flavors of this Tuscan-inspired soup.

Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Enjoy a comforting bowl of creamy Tuscan soup loaded with hearty white beans, tender kale, and a boost of protein from lentils. This vibrant soup is infused with aromatic garlic and onion, a burst of diced tomatoes, and a splash of light coconut milk. Perfect for dinner, this dish delivers warmth, flavor, and a nutritious balance that satisfies your taste buds and supports your wellness goals.

NUTRITION

504kcal
Protein
34.6g
Fat
7.1g
Carbs
88.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (177g)

1/2 cup cooked White Lentils (100g)

2 cups chopped Kale (134g)

1/2 cup Diced Tomatoes (120g)

1 medium Yellow Onion (110g)

3 cloves Garlic (9g)

1 cup Vegetable Broth (240g)

1/4 cup Light Coconut Milk (60g)

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Set aside.

  • 2

    In a large pot, heat a splash of water or a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

  • 3

    Stir in the diced tomatoes and let simmer for 2-3 minutes.

  • 4

    Add the vegetable broth, cannellini beans, and cooked lentils to the pot. Bring the mixture to a gentle simmer.

  • 5

    Fold in the chopped kale and let it wilt, about 3-4 minutes.

  • 6

    Pour in the light coconut milk and stir to combine, allowing the soup to heat through.

  • 7

    Season with salt and pepper to taste, and adjust any other spices if desired.

  • 8

    Serve hot, enjoying the creamy texture and hearty flavors of this Tuscan-inspired soup.