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 warming bowl of Hearty Root Vegetable and Bean Stew featuring tender white beans and crisp tofu mingled with a medley of roasted root vegetables and greens. This stew is comforting with its robust vegetable flavors and a light, nutritious profile perfect for a nourishing meal any time of the day.

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NUTRITION

551kcal
Protein
31.9g
Fat
7.3g
Carbs
95.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans, Canned (No Salt Added)

4 oz Extra-Firm Tofu

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 medium Onion

1 cup Kale

1/2 cup Diced Tomatoes

1 cup Vegetable Broth, Low Sodium

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PREPARATION

  • 1

    Rinse and drain the white beans if using canned.

  • 2

    Press the tofu lightly to remove excess moisture, then cut it into 1/2-inch cubes.

  • 3

    Peel and chop the carrot, parsnip, and turnip into bite-sized pieces. Dice the onion.

  • 4

    In a large pot, add the diced onion and a splash of water or a teaspoon of broth. Sauté until the onion softens.

  • 5

    Add the chopped carrot, parsnip, and turnip to the pot. Stir for a couple of minutes to combine flavors.

  • 6

    Pour in the vegetable broth along with the diced tomatoes. Bring the mixture to a simmer.

  • 7

    Stir in the white beans and tofu cubes. Allow the stew to simmer gently for 15-20 minutes, or until the root vegetables are tender.

  • 8

    In the last few minutes of cooking, fold in the kale so it just wilts but remains bright.

  • 9

    Season with salt, pepper, and any additional herbs of your choice, then 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 warming bowl of Hearty Root Vegetable and Bean Stew featuring tender white beans and crisp tofu mingled with a medley of roasted root vegetables and greens. This stew is comforting with its robust vegetable flavors and a light, nutritious profile perfect for a nourishing meal any time of the day.

NUTRITION

551kcal
Protein
31.9g
Fat
7.3g
Carbs
95.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans, Canned (No Salt Added)

4 oz Extra-Firm Tofu

1 medium Carrot

1 medium Parsnip

1 medium Turnip

1 medium Onion

1 cup Kale

1/2 cup Diced Tomatoes

1 cup Vegetable Broth, Low Sodium

PREPARATION

  • 1

    Rinse and drain the white beans if using canned.

  • 2

    Press the tofu lightly to remove excess moisture, then cut it into 1/2-inch cubes.

  • 3

    Peel and chop the carrot, parsnip, and turnip into bite-sized pieces. Dice the onion.

  • 4

    In a large pot, add the diced onion and a splash of water or a teaspoon of broth. Sauté until the onion softens.

  • 5

    Add the chopped carrot, parsnip, and turnip to the pot. Stir for a couple of minutes to combine flavors.

  • 6

    Pour in the vegetable broth along with the diced tomatoes. Bring the mixture to a simmer.

  • 7

    Stir in the white beans and tofu cubes. Allow the stew to simmer gently for 15-20 minutes, or until the root vegetables are tender.

  • 8

    In the last few minutes of cooking, fold in the kale so it just wilts but remains bright.

  • 9

    Season with salt, pepper, and any additional herbs of your choice, then serve warm.