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; 2 cups Kale; 1 medium Carrot; 1 medium Parsnip; 1 small Turnip; 1 small Onion; 2 cloves Garlic; 1 tsp Olive Oil; 1 cup Vegetable Broth; 0.33 cup Cooked Lentils; 1 Egg White; 1 Bay Leaf; 1 tsp Dried Thyme; 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

Hearty Root Vegetable and Bean Stew

Enjoy a nourishing bowl of savory stew featuring tender root vegetables, hearty cannellini beans, and a hint of fresh greens. This warming dish is perfect for any time of day, offering a burst of natural flavors accented by garlic and herbs, with a satisfying protein lift from beans, lentils, and a touch of egg white.

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NUTRITION

Protein

30.9g

Fat

7.0g

Carbs

99.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

2 cups Kale

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

0.33 cup Cooked Lentils

1 Egg White

1 Bay Leaf

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add chopped onion and minced garlic, sauté until soft and fragrant.
3
Stir in diced carrot, parsnip, and turnip; cook for about 5 minutes.
4
Add the cannellini beans, vegetable broth, bay leaf, and thyme. Bring to a simmer.
5
Cover the pot and let the stew cook for 15-20 minutes until the root vegetables are tender.
6
Stir in the kale and cooked lentils, letting the greens wilt, about 3-4 minutes.
7
Lightly stir in the egg white to boost the protein, cooking for an additional 2 minutes to incorporate it into the stew.
8
Season with salt and pepper to taste, then remove the bay leaf.
9
Serve hot and enjoy your hearty, nutritious stew.