Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Savor a velvety, comforting bowl of Tuscan-inspired soup that melds tender kale, hearty white beans, and a creamy finish from Greek yogurt. This vibrant, nutrient-packed dish is infused with garlic, onions, and tomatoes, finished with a hint of nutritional yeast for an extra savory boost.

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NUTRITION

436kcal
Protein
33.7g
Fat
6.8g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1 cup chopped Kale

1 cup Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1/2 cup Diced Tomatoes

1 teaspoon Olive Oil

1/4 cup diced Onion

2 cloves minced Garlic

1 tablespoon Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion until translucent, then add minced garlic and cook for another minute.

  • 3

    Add the vegetable broth and diced tomatoes to the pot, bringing the mixture to a simmer.

  • 4

    Stir in the cannellini beans and chopped kale, allowing the kale to wilt and the flavors to meld, about 5 minutes.

  • 5

    Remove the pot from heat and stir in the nonfat Greek yogurt and nutritional yeast until well combined.

  • 6

    Season with salt and pepper to taste, then serve warm.

Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Savor a velvety, comforting bowl of Tuscan-inspired soup that melds tender kale, hearty white beans, and a creamy finish from Greek yogurt. This vibrant, nutrient-packed dish is infused with garlic, onions, and tomatoes, finished with a hint of nutritional yeast for an extra savory boost.

NUTRITION

436kcal
Protein
33.7g
Fat
6.8g
Carbs
65.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1 cup chopped Kale

1 cup Vegetable Broth

1/2 cup Nonfat Greek Yogurt

1/2 cup Diced Tomatoes

1 teaspoon Olive Oil

1/4 cup diced Onion

2 cloves minced Garlic

1 tablespoon Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion until translucent, then add minced garlic and cook for another minute.

  • 3

    Add the vegetable broth and diced tomatoes to the pot, bringing the mixture to a simmer.

  • 4

    Stir in the cannellini beans and chopped kale, allowing the kale to wilt and the flavors to meld, about 5 minutes.

  • 5

    Remove the pot from heat and stir in the nonfat Greek yogurt and nutritional yeast until well combined.

  • 6

    Season with salt and pepper to taste, then serve warm.