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 cup White Beans (Cannellini); 1/2 cup Nonfat Greek Yogurt; 2 cups Chopped Kale; 1/2 cup Diced Tomatoes; 1 Small Onion, diced; 2 cloves Garlic, minced; 1 tbsp Olive Oil; 2 cups Low Sodium Vegetable Broth; 1 tsp Dried Thyme; Salt & Black 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

A hearty and comforting soup featuring tender kale, creamy white beans, and a tangy touch of nonfat Greek yogurt. Infused with the savory aromas of garlic and onions, this Tuscan-inspired bowl warms your soul with every spoonful.

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NUTRITION

Protein

35.4g

Fat

16.2g

Carbs

77.9g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (Cannellini)

1/2 cup Nonfat Greek Yogurt

2 cups Chopped Kale

1/2 cup Diced Tomatoes

1 Small Onion, diced

2 cloves Garlic, minced

1 tbsp Olive Oil

2 cups Low Sodium Vegetable Broth

1 tsp Dried Thyme

Salt & Black Pepper to taste

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion and minced garlic, sautéing until the onions become translucent and fragrant.
3
Stir in the diced tomatoes and dried thyme, allowing the flavors to meld for a minute.
4
Pour in the vegetable broth and add the white beans. Bring the mixture to a simmer.
5
Add the chopped kale and let cook for about 5-7 minutes until the kale is tender.
6
Remove the pot from heat and stir in the nonfat Greek yogurt until the soup becomes creamy.
7
Season with salt and black pepper to taste.
8
Ladle the soup into bowls and serve warm.