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

A comforting and nourishing stew featuring tender cubes of firm tofu, creamy cannellini beans, and a medley of lightly roasted root vegetables infused with aromatic herbs. This rustic bowl delivers a warm, satisfying balance of hearty texture and subtle spice, perfect for any time of the day.

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NUTRITION

478kcal
Protein
35.7g
Fat
11.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Cannellini Beans (approx. 120g)

1/4 cup cooked Lentils (approx. 50g)

8 ounces Firm Tofu (approx. 227g)

1 small Carrot (approx. 50g)

1/2 medium Sweet Potato (approx. 65g)

1/4 medium Parsnip (approx. 37.5g)

1/4 small Onion (approx. 18g)

1/2 cup chopped Kale (approx. 33g)

1 cup Vegetable Broth (approx. 240g)

1 clove Garlic

1 tsp Mixed Herbs (Thyme and Bay Leaf)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat a large pot over medium heat and lightly spray with oil if desired.

  • 2

    Add minced garlic and chopped onion; sauté until soft and fragrant.

  • 3

    Cube the tofu and add to the pot, cooking for 2-3 minutes until lightly browned.

  • 4

    Stir in chopped carrot, sweet potato, and parsnip, and cook for an additional 3-4 minutes.

  • 5

    Pour in the vegetable broth, then add the cannellini beans, lentils, and mixed herbs.

  • 6

    Bring the mixture to a simmer and let it cook for about 15-20 minutes until the root vegetables are tender.

  • 7

    In the last few minutes of cooking, stir in the chopped kale so it wilts.

  • 8

    Season with salt and black pepper to taste, and adjust herbs if necessary.

  • 9

    Serve hot, enjoying the hearty blend of textures and flavors.

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

A comforting and nourishing stew featuring tender cubes of firm tofu, creamy cannellini beans, and a medley of lightly roasted root vegetables infused with aromatic herbs. This rustic bowl delivers a warm, satisfying balance of hearty texture and subtle spice, perfect for any time of the day.

NUTRITION

478kcal
Protein
35.7g
Fat
11.5g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Cannellini Beans (approx. 120g)

1/4 cup cooked Lentils (approx. 50g)

8 ounces Firm Tofu (approx. 227g)

1 small Carrot (approx. 50g)

1/2 medium Sweet Potato (approx. 65g)

1/4 medium Parsnip (approx. 37.5g)

1/4 small Onion (approx. 18g)

1/2 cup chopped Kale (approx. 33g)

1 cup Vegetable Broth (approx. 240g)

1 clove Garlic

1 tsp Mixed Herbs (Thyme and Bay Leaf)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat a large pot over medium heat and lightly spray with oil if desired.

  • 2

    Add minced garlic and chopped onion; sauté until soft and fragrant.

  • 3

    Cube the tofu and add to the pot, cooking for 2-3 minutes until lightly browned.

  • 4

    Stir in chopped carrot, sweet potato, and parsnip, and cook for an additional 3-4 minutes.

  • 5

    Pour in the vegetable broth, then add the cannellini beans, lentils, and mixed herbs.

  • 6

    Bring the mixture to a simmer and let it cook for about 15-20 minutes until the root vegetables are tender.

  • 7

    In the last few minutes of cooking, stir in the chopped kale so it wilts.

  • 8

    Season with salt and black pepper to taste, and adjust herbs if necessary.

  • 9

    Serve hot, enjoying the hearty blend of textures and flavors.