Lemony Tuscan Kale and White Bean Soup

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

Lemony Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Lemony Tuscan Kale and White Bean Soup

A vibrant, comforting bowl of Tuscan kale and white bean soup accented with a splash of lemon and a hint of nutritional yeast for an extra protein boost. This soup shines with tender white beans, hearty kale, and a medley of aromatic vegetables, simmered in a light vegetable broth and finished with a drizzle of olive oil for creaminess. It’s both satisfying and nourishing, perfect for a balanced meal any time of day.

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NUTRITION

566kcal
Protein
32.9g
Fat
11.9g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned cannellini beans (drained)

1 cup chopped Tuscan kale

2/3 tablespoon extra virgin olive oil

1 medium carrot

1 stalk celery

1 small yellow onion

2 cloves garlic

1 cup low-sodium vegetable broth

1 tablespoon lemon juice

0.33 cup nutritional yeast

1/2 teaspoon dried thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned varieties.

  • 2

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

  • 3

    Add the chopped onion, celery, and carrot. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 4

    Stir in the minced garlic and dried thyme, and cook for an additional 1 minute until fragrant.

  • 5

    Pour in the vegetable broth and add the white beans. Bring the mixture to a gentle simmer.

  • 6

    Add the chopped Tuscan kale and let it wilt into the soup, about 3-4 minutes.

  • 7

    Stir in the lemon juice and nutritional yeast, mixing thoroughly.

  • 8

    Season with salt and pepper to taste. Allow the soup to simmer for another minute to marry the flavors.

  • 9

    Remove from heat and serve warm, enjoying the bright, hearty flavors.

Lemony Tuscan Kale and White Bean Soup

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

Lemony Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Lemony Tuscan Kale and White Bean Soup

A vibrant, comforting bowl of Tuscan kale and white bean soup accented with a splash of lemon and a hint of nutritional yeast for an extra protein boost. This soup shines with tender white beans, hearty kale, and a medley of aromatic vegetables, simmered in a light vegetable broth and finished with a drizzle of olive oil for creaminess. It’s both satisfying and nourishing, perfect for a balanced meal any time of day.

NUTRITION

566kcal
Protein
32.9g
Fat
11.9g
Carbs
83.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups canned cannellini beans (drained)

1 cup chopped Tuscan kale

2/3 tablespoon extra virgin olive oil

1 medium carrot

1 stalk celery

1 small yellow onion

2 cloves garlic

1 cup low-sodium vegetable broth

1 tablespoon lemon juice

0.33 cup nutritional yeast

1/2 teaspoon dried thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned varieties.

  • 2

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

  • 3

    Add the chopped onion, celery, and carrot. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 4

    Stir in the minced garlic and dried thyme, and cook for an additional 1 minute until fragrant.

  • 5

    Pour in the vegetable broth and add the white beans. Bring the mixture to a gentle simmer.

  • 6

    Add the chopped Tuscan kale and let it wilt into the soup, about 3-4 minutes.

  • 7

    Stir in the lemon juice and nutritional yeast, mixing thoroughly.

  • 8

    Season with salt and pepper to taste. Allow the soup to simmer for another minute to marry the flavors.

  • 9

    Remove from heat and serve warm, enjoying the bright, hearty flavors.