Hearty Tuscan White Bean and Kale Soup

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

Hearty Tuscan White Bean and Kale Soup

YOUR SOLIN GENERATED RECIPE

Hearty Tuscan White Bean and Kale Soup

A nourishing bowl of Tuscan white bean and kale soup featuring tender pieces of chicken breast, robust white beans, and a medley of aromatic vegetables, simmered in a savory low-sodium broth and accented with fresh herbs. This rustic, wholesome soup delivers a satisfying balance of protein and fiber, making it an ideal meal to enjoy at breakfast, lunch, or dinner.

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NUTRITION

532kcal
Protein
45.9g
Fat
9.4g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini White Beans

3 oz Chicken Breast

1 cup Kale

1 small Carrot

1 stalk Celery

1/2 cup Onion

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 Garlic clove

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

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

  • 2

    Add the diced onion, chopped carrot, celery, and minced garlic. Sauté until the vegetables begin to soften and the onion turns translucent.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Sauté until the chicken is lightly browned on all sides.

  • 4

    Stir in the cannellini beans and low-sodium chicken broth. Bring the mixture to a simmer.

  • 5

    Add the chopped kale and mixed fresh herbs. Allow the soup to simmer for 10-15 minutes so that the flavors meld together and the kale softens.

  • 6

    Season with salt and pepper to taste, then serve warm.

Hearty Tuscan White Bean and Kale Soup

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

Hearty Tuscan White Bean and Kale Soup

YOUR SOLIN GENERATED RECIPE

Hearty Tuscan White Bean and Kale Soup

A nourishing bowl of Tuscan white bean and kale soup featuring tender pieces of chicken breast, robust white beans, and a medley of aromatic vegetables, simmered in a savory low-sodium broth and accented with fresh herbs. This rustic, wholesome soup delivers a satisfying balance of protein and fiber, making it an ideal meal to enjoy at breakfast, lunch, or dinner.

NUTRITION

532kcal
Protein
45.9g
Fat
9.4g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini White Beans

3 oz Chicken Breast

1 cup Kale

1 small Carrot

1 stalk Celery

1/2 cup Onion

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 Garlic clove

1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

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

  • 2

    Add the diced onion, chopped carrot, celery, and minced garlic. Sauté until the vegetables begin to soften and the onion turns translucent.

  • 3

    Dice the chicken breast into bite-sized pieces and add to the pot. Sauté until the chicken is lightly browned on all sides.

  • 4

    Stir in the cannellini beans and low-sodium chicken broth. Bring the mixture to a simmer.

  • 5

    Add the chopped kale and mixed fresh herbs. Allow the soup to simmer for 10-15 minutes so that the flavors meld together and the kale softens.

  • 6

    Season with salt and pepper to taste, then serve warm.