Name: Hearty Root Vegetable and Bean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Cannellini Beans; 1/2 cup Kidney Beans; 1/2 cup Lentils; 1 medium Carrot, chopped; 1/2 medium Onion, chopped; 1 stalk Celery, diced; 1 cup Kale, chopped; 2 cloves Garlic, minced; 1 cup Low-Sodium Vegetable Broth; 1 tablespoon Tomato Paste

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

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

A warming, nutrient-packed stew loaded with creamy cannellini beans, tender kidney beans, and hearty lentils tossed with fresh carrot, onion, celery, kale, and garlic in a savory tomato-infused vegetable broth. This comforting bowl delivers robust flavor and texture, perfect for any meal of the day.

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NUTRITION

Protein

36.8g

Fat

3.4g

Carbs

106g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Kidney Beans

1/2 cup Lentils

1 medium Carrot, chopped

1/2 medium Onion, chopped

1 stalk Celery, diced

1 cup Kale, chopped

2 cloves Garlic, minced

1 cup Low-Sodium Vegetable Broth

1 tablespoon Tomato Paste

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PREPARATION

1
Rinse and drain the canned beans if needed and prepare cooked lentils if not using pre-cooked.
2
In a large pot, sauté the chopped onion, garlic, celery, and carrot over medium heat until softened, about 5 minutes.
3
Add the tomato paste to the vegetables and stir well, cooking for another 1-2 minutes to deepen the flavor.
4
Pour in the low-sodium vegetable broth and bring the mixture to a simmer.
5
Add the cannellini beans, kidney beans, and lentils into the pot. Stir to combine.
6
Mix in the chopped kale and let simmer for about 10 minutes, allowing the flavors to meld and the kale to wilt.
7
Season with salt and pepper to taste, and adjust herbs as desired.
8
Ladle into bowls and serve hot.