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

A comforting, rustic cassoulet brimming with tender navy beans, chickpeas, and extra firm tofu, simmered with sweet carrots, crisp celery, and aromatic garlic and onions in a savory vegetable broth. Finished with a burst of fresh spinach and diced tomatoes, this dish offers a hearty, satisfying blend of textures and flavors great for any meal.

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NUTRITION

550kcal
Protein
33.3g
Fat
10.8g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Navy Beans (cooked)

1/3 cup Chickpeas (canned, drained, rinsed)

3 ounces Extra Firm Tofu

1 medium Carrot (chopped)

1 stalk Celery (chopped)

1 small Onion (diced)

2 cloves Garlic (minced)

1/2 cup Diced Tomatoes

1 cup Spinach (raw)

1/2 teaspoon Olive Oil

1 cup Vegetable Broth

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PREPARATION

  • 1

    Rinse and drain the canned chickpeas if not already done. Rinse the cooked navy beans if needed.

  • 2

    Press the tofu lightly to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion, minced garlic, chopped carrot, and celery. Sauté until the vegetables soften and the onion becomes translucent.

  • 4

    Add the tofu cubes to the pan and gently sauté for 2-3 minutes until they begin to brown slightly.

  • 5

    Stir in the navy beans and chickpeas, then add the diced tomatoes and vegetable broth.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for about 10-15 minutes allowing the flavors to meld. If desired, use a fork to slightly mash some of the beans for a thicker consistency.

  • 7

    Just before serving, fold in the raw spinach, allowing it to wilt from the residual heat.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy your hearty cassoulet.

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

A comforting, rustic cassoulet brimming with tender navy beans, chickpeas, and extra firm tofu, simmered with sweet carrots, crisp celery, and aromatic garlic and onions in a savory vegetable broth. Finished with a burst of fresh spinach and diced tomatoes, this dish offers a hearty, satisfying blend of textures and flavors great for any meal.

NUTRITION

550kcal
Protein
33.3g
Fat
10.8g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Navy Beans (cooked)

1/3 cup Chickpeas (canned, drained, rinsed)

3 ounces Extra Firm Tofu

1 medium Carrot (chopped)

1 stalk Celery (chopped)

1 small Onion (diced)

2 cloves Garlic (minced)

1/2 cup Diced Tomatoes

1 cup Spinach (raw)

1/2 teaspoon Olive Oil

1 cup Vegetable Broth

PREPARATION

  • 1

    Rinse and drain the canned chickpeas if not already done. Rinse the cooked navy beans if needed.

  • 2

    Press the tofu lightly to remove excess moisture and cut it into 1-inch cubes.

  • 3

    Heat the olive oil in a medium saucepan over medium heat. Add the diced onion, minced garlic, chopped carrot, and celery. Sauté until the vegetables soften and the onion becomes translucent.

  • 4

    Add the tofu cubes to the pan and gently sauté for 2-3 minutes until they begin to brown slightly.

  • 5

    Stir in the navy beans and chickpeas, then add the diced tomatoes and vegetable broth.

  • 6

    Bring the mixture to a simmer, then reduce the heat and let it cook for about 10-15 minutes allowing the flavors to meld. If desired, use a fork to slightly mash some of the beans for a thicker consistency.

  • 7

    Just before serving, fold in the raw spinach, allowing it to wilt from the residual heat.

  • 8

    Taste and adjust seasoning if necessary. Serve warm and enjoy your hearty cassoulet.