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

Savor a warm bowl of creamy Tuscan kale and white bean soup that balances hearty beans, tender chicken, and nutrient-packed kale in a savory tomato broth. Enriched with a touch of nonfat Greek yogurt for creaminess and seasoned with garlic, onion, and Italian herbs, this soup is a delicious and satisfying meal perfect for lunch or dinner.

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NUTRITION

493kcal
Protein
52g
Fat
4.6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, drained)

2 cups chopped Tuscan Kale

1/2 medium Yellow Onion, chopped

2 cloves Garlic, minced

3 ounces Cooked Chicken Breast, shredded

2 cups Low Sodium Vegetable Broth

1/2 cup Diced Tomatoes (canned, no salt added)

1/4 cup Nonfat Greek Yogurt

1 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    In a large pot, sauté the chopped onion and minced garlic over medium heat until they become fragrant and softened.

  • 2

    Add the vegetable broth, diced tomatoes, and Italian seasoning. Bring to a gentle simmer.

  • 3

    Stir in the chopped kale and white beans, allowing the kale to wilt slightly, about 3-4 minutes.

  • 4

    Fold in the shredded chicken breast and let simmer for another 5 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the nonfat Greek yogurt until the soup becomes creamy. Adjust salt and pepper to taste.

  • 6

    Ladle the soup into bowls and serve warm, enjoying a hearty and comforting meal.

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

Savor a warm bowl of creamy Tuscan kale and white bean soup that balances hearty beans, tender chicken, and nutrient-packed kale in a savory tomato broth. Enriched with a touch of nonfat Greek yogurt for creaminess and seasoned with garlic, onion, and Italian herbs, this soup is a delicious and satisfying meal perfect for lunch or dinner.

NUTRITION

493kcal
Protein
52g
Fat
4.6g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, drained)

2 cups chopped Tuscan Kale

1/2 medium Yellow Onion, chopped

2 cloves Garlic, minced

3 ounces Cooked Chicken Breast, shredded

2 cups Low Sodium Vegetable Broth

1/2 cup Diced Tomatoes (canned, no salt added)

1/4 cup Nonfat Greek Yogurt

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    In a large pot, sauté the chopped onion and minced garlic over medium heat until they become fragrant and softened.

  • 2

    Add the vegetable broth, diced tomatoes, and Italian seasoning. Bring to a gentle simmer.

  • 3

    Stir in the chopped kale and white beans, allowing the kale to wilt slightly, about 3-4 minutes.

  • 4

    Fold in the shredded chicken breast and let simmer for another 5 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the nonfat Greek yogurt until the soup becomes creamy. Adjust salt and pepper to taste.

  • 6

    Ladle the soup into bowls and serve warm, enjoying a hearty and comforting meal.