Hearty White Bean and Vegetable Cassoulet

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

Hearty White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Cassoulet

Enjoy a rustic and comforting cassoulet loaded with creamy white beans, savory tempeh, and a colorful medley of vegetables. This hearty dish is simmered in a fragrant vegetable broth with aromatic garlic, onion, and herbs, making it a warming meal perfect for any time of day.

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NUTRITION

543kcal
Protein
36.7g
Fat
15.1g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (Cannellini)

3 ounces Tempeh

1 medium Diced Tomato

1 medium Diced Carrot

1 stalk Chopped Celery

1/2 medium Chopped Onion

2 cloves Minced Garlic

1 cup Raw Spinach

1 tsp Olive Oil

1 cup Vegetable Broth

Mixed Herbs (Thyme, Bay Leaf) to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Stir in the diced carrot and chopped celery, cooking for about 3-4 minutes to soften slightly.

  • 4

    Add the tempeh, cut into small cubes, and cook for another 3 minutes until it starts to brown.

  • 5

    Pour in the vegetable broth and add the mixed herbs. Bring the mixture to a gentle simmer.

  • 6

    Stir in the white beans and diced tomato. Allow to simmer for 10 minutes so the flavors meld.

  • 7

    Just before serving, toss in the fresh spinach and let it wilt into the cassoulet.

  • 8

    Season with salt and pepper as needed and serve hot.

Hearty White Bean and Vegetable Cassoulet

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

Hearty White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Cassoulet

Enjoy a rustic and comforting cassoulet loaded with creamy white beans, savory tempeh, and a colorful medley of vegetables. This hearty dish is simmered in a fragrant vegetable broth with aromatic garlic, onion, and herbs, making it a warming meal perfect for any time of day.

NUTRITION

543kcal
Protein
36.7g
Fat
15.1g
Carbs
74.3g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (Cannellini)

3 ounces Tempeh

1 medium Diced Tomato

1 medium Diced Carrot

1 stalk Chopped Celery

1/2 medium Chopped Onion

2 cloves Minced Garlic

1 cup Raw Spinach

1 tsp Olive Oil

1 cup Vegetable Broth

Mixed Herbs (Thyme, Bay Leaf) to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic, sautéing until translucent and fragrant.

  • 3

    Stir in the diced carrot and chopped celery, cooking for about 3-4 minutes to soften slightly.

  • 4

    Add the tempeh, cut into small cubes, and cook for another 3 minutes until it starts to brown.

  • 5

    Pour in the vegetable broth and add the mixed herbs. Bring the mixture to a gentle simmer.

  • 6

    Stir in the white beans and diced tomato. Allow to simmer for 10 minutes so the flavors meld.

  • 7

    Just before serving, toss in the fresh spinach and let it wilt into the cassoulet.

  • 8

    Season with salt and pepper as needed and serve hot.