Name: Creamy Tuscan Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Cannellini Beans; 1 cup Kale, chopped; 1 cup Low Sodium Vegetable Broth; 1/2 cup Unsweetened Almond Milk; 1 teaspoon Olive Oil; 2 tbsp Sun-Dried Tomatoes; 1/4 medium Yellow Onion, chopped; 1 clove Garlic, minced; 1/2 cup Nonfat Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Savor a hearty bowl of creamy Tuscan kale and white bean soup, where tender kale and robust cannellini beans merge with sun-dried tomatoes and aromatic garlic for a comforting, flavorful meal. A swirl of nonfat Greek yogurt enriches the broth, lending a velvety texture that makes every spoonful feel indulgent yet light.

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NUTRITION

Protein

40g

Fat

7.7g

Carbs

86g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

1 cup Kale, chopped

1 cup Low Sodium Vegetable Broth

1/2 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

2 tbsp Sun-Dried Tomatoes

1/4 medium Yellow Onion, chopped

1 clove Garlic, minced

1/2 cup Nonfat Greek Yogurt

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PREPARATION

1
In a medium pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
2
Add the sun-dried tomatoes and stir for another minute.
3
Pour in the vegetable broth and almond milk, then add the cannellini beans. Bring the mixture to a gentle simmer.
4
Stir in the chopped kale, allowing it to wilt into the soup, about 3-4 minutes.
5
Reduce the heat to low and let the soup simmer for another 5 minutes to meld the flavors.
6
Remove the soup from heat and stir in the nonfat Greek yogurt thoroughly to create a creamy consistency.
7
Season with salt and pepper to taste, and serve hot.