Creamy Leek and White Bean Skillet

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

Creamy Leek and White Bean Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Leek and White Bean Skillet

Enjoy a warm, comforting skillet featuring sweet, tender leeks and hearty white beans enveloped in a creamy, tangy sauce. This dish is simple yet satisfying, making it a perfect choice for breakfast, lunch, or dinner.

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NUTRITION

428kcal
Protein
35g
Fat
6.8g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1 large Leek (89g)

1 cup Cannellini Beans (170g, drained)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Vegetable Broth (120g)

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Clean the leek thoroughly to remove any grit, then slice it into thin rounds.

  • 2

    Heat olive oil in a skillet over medium heat. Add the sliced leeks and sauté until they soften and begin to take on a light golden color.

  • 3

    Add the minced garlic and dried thyme to the leeks, stirring for about 1 minute until fragrant.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.

  • 5

    Stir in the low-fat cottage cheese to create a creamy consistency. Allow the mixture to warm through, then season with salt and pepper to taste.

  • 6

    Remove from heat and serve immediately. Enjoy this hearty and creamy skillet as a nutritious meal any time of day.

Creamy Leek and White Bean Skillet

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

Creamy Leek and White Bean Skillet

YOUR SOLIN GENERATED RECIPE

Creamy Leek and White Bean Skillet

Enjoy a warm, comforting skillet featuring sweet, tender leeks and hearty white beans enveloped in a creamy, tangy sauce. This dish is simple yet satisfying, making it a perfect choice for breakfast, lunch, or dinner.

NUTRITION

428kcal
Protein
35g
Fat
6.8g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

1 large Leek (89g)

1 cup Cannellini Beans (170g, drained)

1 tsp Olive Oil (4.5g)

2 cloves Garlic (6g total)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Vegetable Broth (120g)

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Clean the leek thoroughly to remove any grit, then slice it into thin rounds.

  • 2

    Heat olive oil in a skillet over medium heat. Add the sliced leeks and sauté until they soften and begin to take on a light golden color.

  • 3

    Add the minced garlic and dried thyme to the leeks, stirring for about 1 minute until fragrant.

  • 4

    Pour in the vegetable broth and add the cannellini beans. Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.

  • 5

    Stir in the low-fat cottage cheese to create a creamy consistency. Allow the mixture to warm through, then season with salt and pepper to taste.

  • 6

    Remove from heat and serve immediately. Enjoy this hearty and creamy skillet as a nutritious meal any time of day.