Name: Creamy Tuscan Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups White Beans (Cannellini); 1 cup Kale; 0.5 cup diced Yellow Onion; 2 cloves Garlic, minced; 2 cups Low-Sodium Vegetable Broth; 0.5 cup Cherry Tomatoes, halved; 1 tsp Olive Oil; 0.25 cup Nonfat Greek Yogurt; 1 tsp Dried Basil; 1 tsp Dried Oregano; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Enjoy a comforting bowl of creamy Tuscan soup featuring hearty white beans and tender kale simmered with tomatoes, garlic, and aromatic herbs. This satisfying dish offers a rich depth of flavor with every spoonful while delivering a balanced blend of protein and essential nutrients.

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NUTRITION

Protein

38.0g

Fat

Carbs

98.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (Cannellini)

1 cup Kale

0.5 cup diced Yellow Onion

2 cloves Garlic, minced

2 cups Low-Sodium Vegetable Broth

0.5 cup Cherry Tomatoes, halved

1 tsp Olive Oil

0.25 cup Nonfat Greek Yogurt

1 tsp Dried Basil

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

1
In a large soup pot, heat the olive oil over medium heat.
2
Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
3
Stir in the cherry tomatoes, dried basil, and oregano, allowing them to simmer for another 2 minutes.
4
Pour in the vegetable broth and add the white beans. Bring the mixture to a gentle simmer.
5
Add the chopped kale and allow the soup to simmer until the kale is tender, about 5-7 minutes.
6
Season with salt and pepper to taste.
7
Stir in the nonfat Greek yogurt to give the soup a creamy consistency. Warm through on low heat without boiling to prevent curdling.
8
Taste and adjust seasonings as needed before serving.