Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

Savor a vibrant, nourishing stew filled with tender root vegetables and a medley of hearty beans. This comforting dish combines the natural sweetness of carrots and parsnips with the robust flavors of creamy cannellini and white kidney beans, accented by fragrant garlic and herbs. Perfect for a warm, satisfying meal any time of day.

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NUTRITION

592kcal
Protein
34.4g
Fat
7.1g
Carbs
105.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Vegetable Broth

1 medium Carrot

1 medium Parsnip

1 small Tomato

1/4 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup White Kidney Beans

1 cup Cannellini Beans

1/2 cup cooked Red Lentils

1 tsp Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic, cooking until softened and fragrant.

  • 3

    Stir in diced carrot and parsnip, allowing them to sauté for a few minutes to start softening.

  • 4

    Pour in the vegetable broth and add the chopped tomato along with the bay leaf and dried thyme.

  • 5

    Bring the mixture to a simmer, then add the white kidney beans, cannellini beans, and red lentils.

  • 6

    Let the stew simmer gently for 15-20 minutes, or until the root vegetables are tender and the flavors have melded.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.

Hearty Root Vegetable and Bean Stew

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

Hearty Root Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and Bean Stew

Savor a vibrant, nourishing stew filled with tender root vegetables and a medley of hearty beans. This comforting dish combines the natural sweetness of carrots and parsnips with the robust flavors of creamy cannellini and white kidney beans, accented by fragrant garlic and herbs. Perfect for a warm, satisfying meal any time of day.

NUTRITION

592kcal
Protein
34.4g
Fat
7.1g
Carbs
105.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Vegetable Broth

1 medium Carrot

1 medium Parsnip

1 small Tomato

1/4 medium Onion

2 cloves Garlic

1 tsp Olive Oil

1/2 cup White Kidney Beans

1 cup Cannellini Beans

1/2 cup cooked Red Lentils

1 tsp Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

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

  • 2

    Add the chopped onion and minced garlic, cooking until softened and fragrant.

  • 3

    Stir in diced carrot and parsnip, allowing them to sauté for a few minutes to start softening.

  • 4

    Pour in the vegetable broth and add the chopped tomato along with the bay leaf and dried thyme.

  • 5

    Bring the mixture to a simmer, then add the white kidney beans, cannellini beans, and red lentils.

  • 6

    Let the stew simmer gently for 15-20 minutes, or until the root vegetables are tender and the flavors have melded.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.