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

Enjoy a warm, comforting cassoulet that marries tender white beans, succulent chicken breast, and a medley of garden vegetables simmered in a fragrant broth. This hearty dish offers layers of flavor with hints of garlic, thyme, and bay leaf, making every spoonful a delicious blend of rustic charm and healthy nourishment.

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NUTRITION

522kcal
Protein
47.5g
Fat
8.6g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

1 cup White Navy Beans (cooked)

3 ounces Chicken Breast, lean

1 medium Carrot

1 celery stalk

1 small Onion

2 cloves Garlic

1 cup Diced Tomatoes

1 cup Fresh Spinach

1 teaspoon Olive Oil

0.5 teaspoon Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Rinse and drain the cooked white beans if using canned or prepare dried beans in advance.

  • 2

    Dice the carrot, celery, and onion. Mince the garlic. Roughly chop the spinach and set aside.

  • 3

    Cut the chicken breast into bite-sized pieces.

  • 4

    In a large pot, warm the olive oil over medium heat. Sauté the onions, garlic, carrots, and celery until they begin to soften, about 4-5 minutes.

  • 5

    Add the chicken pieces to the pot and cook until they are lightly browned on all sides.

  • 6

    Stir in the diced tomatoes, white beans, dried thyme, and bay leaf. Pour in a splash of water if necessary to create a light broth.

  • 7

    Bring the mixture to a gentle simmer and cook for about 10-12 minutes, allowing the flavors to meld and the chicken to cook through.

  • 8

    Just before serving, fold in the fresh spinach and let it wilt for a minute.

  • 9

    Remove the bay leaf, adjust seasonings with salt and pepper to taste, and serve hot.

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

Enjoy a warm, comforting cassoulet that marries tender white beans, succulent chicken breast, and a medley of garden vegetables simmered in a fragrant broth. This hearty dish offers layers of flavor with hints of garlic, thyme, and bay leaf, making every spoonful a delicious blend of rustic charm and healthy nourishment.

NUTRITION

522kcal
Protein
47.5g
Fat
8.6g
Carbs
69.9g

SERVINGS

1 serving

INGREDIENTS

1 cup White Navy Beans (cooked)

3 ounces Chicken Breast, lean

1 medium Carrot

1 celery stalk

1 small Onion

2 cloves Garlic

1 cup Diced Tomatoes

1 cup Fresh Spinach

1 teaspoon Olive Oil

0.5 teaspoon Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    Rinse and drain the cooked white beans if using canned or prepare dried beans in advance.

  • 2

    Dice the carrot, celery, and onion. Mince the garlic. Roughly chop the spinach and set aside.

  • 3

    Cut the chicken breast into bite-sized pieces.

  • 4

    In a large pot, warm the olive oil over medium heat. Sauté the onions, garlic, carrots, and celery until they begin to soften, about 4-5 minutes.

  • 5

    Add the chicken pieces to the pot and cook until they are lightly browned on all sides.

  • 6

    Stir in the diced tomatoes, white beans, dried thyme, and bay leaf. Pour in a splash of water if necessary to create a light broth.

  • 7

    Bring the mixture to a gentle simmer and cook for about 10-12 minutes, allowing the flavors to meld and the chicken to cook through.

  • 8

    Just before serving, fold in the fresh spinach and let it wilt for a minute.

  • 9

    Remove the bay leaf, adjust seasonings with salt and pepper to taste, and serve hot.