Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

A hearty and rustic cassoulet that bursts with the warmth of roasted white beans and fresh vegetables, infused with fragrant herbs. This dish offers a satisfying blend of creamy cannellini beans, tender tofu, and a colorful medley of carrots, zucchini, tomato, and onion, all gently roasted with garlic and a hint of olive oil. It's a comforting, wholesome meal perfect for dinner, delivering a balanced taste of the countryside.

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NUTRITION

544kcal
Protein
31.9g
Fat
14.9g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

150 grams Firm Tofu

1 medium Carrot

1 small Zucchini

1 medium Tomato

1 small Onion

2 cloves Garlic

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the cannellini beans if using canned, and set aside.

  • 3

    Press the tofu gently and cut it into 1-inch cubes.

  • 4

    Peel and slice the carrot into rounds, chop the zucchini into half-moons, dice the tomato, and slice the onion.

  • 5

    Mince the garlic cloves and roughly chop the rosemary, thyme, and parsley.

  • 6

    In a large mixing bowl, combine the tofu, carrot, zucchini, tomato, onion, and garlic. Drizzle with olive oil and sprinkle the fresh herbs, salt, and pepper to taste. Toss gently to coat evenly.

  • 7

    Transfer the vegetable and tofu mixture to a baking dish. Scatter the cannellini beans over the top.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.

  • 9

    Remove from the oven and garnish with additional parsley if desired before serving.

Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

A hearty and rustic cassoulet that bursts with the warmth of roasted white beans and fresh vegetables, infused with fragrant herbs. This dish offers a satisfying blend of creamy cannellini beans, tender tofu, and a colorful medley of carrots, zucchini, tomato, and onion, all gently roasted with garlic and a hint of olive oil. It's a comforting, wholesome meal perfect for dinner, delivering a balanced taste of the countryside.

NUTRITION

544kcal
Protein
31.9g
Fat
14.9g
Carbs
69.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

150 grams Firm Tofu

1 medium Carrot

1 small Zucchini

1 medium Tomato

1 small Onion

2 cloves Garlic

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the cannellini beans if using canned, and set aside.

  • 3

    Press the tofu gently and cut it into 1-inch cubes.

  • 4

    Peel and slice the carrot into rounds, chop the zucchini into half-moons, dice the tomato, and slice the onion.

  • 5

    Mince the garlic cloves and roughly chop the rosemary, thyme, and parsley.

  • 6

    In a large mixing bowl, combine the tofu, carrot, zucchini, tomato, onion, and garlic. Drizzle with olive oil and sprinkle the fresh herbs, salt, and pepper to taste. Toss gently to coat evenly.

  • 7

    Transfer the vegetable and tofu mixture to a baking dish. Scatter the cannellini beans over the top.

  • 8

    Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.

  • 9

    Remove from the oven and garnish with additional parsley if desired before serving.