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

A hearty, comforting soup that blends tender white beans and nutrient-dense kale with a luxurious, cashew-based cream, accented by savory nutritional yeast and gentle aromatic vegetables. This vibrant bowl offers a creamy texture and herby finish, making it a perfect nourishing meal any time of day.

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NUTRITION

579kcal
Protein
42.1g
Fat
13.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini Beans

1.5 cups chopped Kale

2 tablespoons Nutritional Yeast

2 tablespoons Raw Cashews (soaked)

0.25 cup Firm Tofu

1 cup Vegetable Broth

0.5 cup Diced Tomatoes

0.25 medium Onion, diced

1 Garlic clove, minced

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PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned.

  • 2

    Soak the cashews in hot water for 10 minutes to soften, then drain.

  • 3

    In a blender, combine the soaked cashews, firm tofu, and nutritional yeast. Blend until smooth to create a creamy base.

  • 4

    In a medium pot, sauté the diced onion and minced garlic over medium heat until tender and aromatic.

  • 5

    Add the vegetable broth and diced tomatoes to the pot, bringing the mixture to a simmer.

  • 6

    Stir in the cannellini beans and chopped kale, and let simmer for about 5 minutes until the kale is wilted.

  • 7

    Swirl in the cashew-tofu cream blend and mix thoroughly. Allow the soup to heat through for another 2 minutes without boiling to preserve the creamy texture.

  • 8

    Season with salt and pepper to taste, then serve hot.

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

A hearty, comforting soup that blends tender white beans and nutrient-dense kale with a luxurious, cashew-based cream, accented by savory nutritional yeast and gentle aromatic vegetables. This vibrant bowl offers a creamy texture and herby finish, making it a perfect nourishing meal any time of day.

NUTRITION

579kcal
Protein
42.1g
Fat
13.3g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini Beans

1.5 cups chopped Kale

2 tablespoons Nutritional Yeast

2 tablespoons Raw Cashews (soaked)

0.25 cup Firm Tofu

1 cup Vegetable Broth

0.5 cup Diced Tomatoes

0.25 medium Onion, diced

1 Garlic clove, minced

PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned.

  • 2

    Soak the cashews in hot water for 10 minutes to soften, then drain.

  • 3

    In a blender, combine the soaked cashews, firm tofu, and nutritional yeast. Blend until smooth to create a creamy base.

  • 4

    In a medium pot, sauté the diced onion and minced garlic over medium heat until tender and aromatic.

  • 5

    Add the vegetable broth and diced tomatoes to the pot, bringing the mixture to a simmer.

  • 6

    Stir in the cannellini beans and chopped kale, and let simmer for about 5 minutes until the kale is wilted.

  • 7

    Swirl in the cashew-tofu cream blend and mix thoroughly. Allow the soup to heat through for another 2 minutes without boiling to preserve the creamy texture.

  • 8

    Season with salt and pepper to taste, then serve hot.