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 the comforting warmth of this Hearty Root Vegetable and Bean Stew, a rustic blend of tender cannellini beans, earthy lentils, and perfectly sautéed root vegetables all simmered in a fragrant vegetable broth. Each spoonful delivers a satisfying mix of textures and flavors, making it a nourishing meal for any time of day.

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NUTRITION

585kcal
Protein
35.7g
Fat
10.4g
Carbs
95.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

0.5 cup Cooked Lentils (100g)

100g Extra Firm Tofu

1 medium Carrot

1 medium Parsnip

0.5 medium Onion

2 cloves Garlic

1 cup Vegetable Broth (240g)

1 tsp Olive Oil

1 tbsp Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Drain and rinse the canned cannellini beans. Rinse the lentils if needed, and cut the tofu into 1-inch cubes.

  • 2

    Peel and dice the carrot and parsnip into bite-sized pieces. Finely chop the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

  • 4

    Add the diced carrot and parsnip to the pot, cooking for about 5 minutes until they start to soften.

  • 5

    Stir in the tofu cubes, cannellini beans, and lentils. Add the vegetable broth, fresh thyme, and bay leaf.

  • 6

    Bring the stew to a gentle simmer, then reduce the heat. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender and the flavors meld.

  • 7

    Remove the bay leaf and adjust seasoning with salt and pepper to taste if desired. 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 the comforting warmth of this Hearty Root Vegetable and Bean Stew, a rustic blend of tender cannellini beans, earthy lentils, and perfectly sautéed root vegetables all simmered in a fragrant vegetable broth. Each spoonful delivers a satisfying mix of textures and flavors, making it a nourishing meal for any time of day.

NUTRITION

585kcal
Protein
35.7g
Fat
10.4g
Carbs
95.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (240g)

0.5 cup Cooked Lentils (100g)

100g Extra Firm Tofu

1 medium Carrot

1 medium Parsnip

0.5 medium Onion

2 cloves Garlic

1 cup Vegetable Broth (240g)

1 tsp Olive Oil

1 tbsp Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Drain and rinse the canned cannellini beans. Rinse the lentils if needed, and cut the tofu into 1-inch cubes.

  • 2

    Peel and dice the carrot and parsnip into bite-sized pieces. Finely chop the onion and mince the garlic.

  • 3

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

  • 4

    Add the diced carrot and parsnip to the pot, cooking for about 5 minutes until they start to soften.

  • 5

    Stir in the tofu cubes, cannellini beans, and lentils. Add the vegetable broth, fresh thyme, and bay leaf.

  • 6

    Bring the stew to a gentle simmer, then reduce the heat. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender and the flavors meld.

  • 7

    Remove the bay leaf and adjust seasoning with salt and pepper to taste if desired. Serve warm.