Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

A rustic, comforting cassoulet that celebrates creamy white cannellini beans and a medley of roasted vegetables infused with aromatic herbs. The slow-roasted vegetables and beans meld together for a hearty, satisfying dish that feels both nourishing and indulgent without compromising clean eating goals.

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NUTRITION

571kcal
Protein
33.9g
Fat
6.3g
Carbs
100.9g

SERVINGS

1 serving

INGREDIENTS

2 cups White Cannellini Beans, no salt added

1 medium Carrot, chopped

1 small Zucchini, sliced

1/2 cup Cherry Tomatoes

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1/4 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the canned white cannellini beans and set aside.

  • 3

    Chop the carrot into bite-sized pieces, slice the zucchini, dice the onion, and halve the cherry tomatoes.

  • 4

    In a large bowl, combine the chopped vegetables, minced garlic, fresh rosemary, and thyme. Drizzle with 1/4 tablespoon of extra virgin olive oil, and season with salt and pepper. Toss to coat evenly.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and lightly caramelized.

  • 6

    Once roasted, combine the vegetables with the white beans in a serving bowl. Adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve warm and enjoy your hearty, herb-roasted white bean and vegetable cassoulet.

Herb-Roasted White Bean and Vegetable Cassoulet

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

Herb-Roasted White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted White Bean and Vegetable Cassoulet

A rustic, comforting cassoulet that celebrates creamy white cannellini beans and a medley of roasted vegetables infused with aromatic herbs. The slow-roasted vegetables and beans meld together for a hearty, satisfying dish that feels both nourishing and indulgent without compromising clean eating goals.

NUTRITION

571kcal
Protein
33.9g
Fat
6.3g
Carbs
100.9g

SERVINGS

1 serving

INGREDIENTS

2 cups White Cannellini Beans, no salt added

1 medium Carrot, chopped

1 small Zucchini, sliced

1/2 cup Cherry Tomatoes

1/4 medium Yellow Onion, diced

2 cloves Garlic, minced

1/4 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the canned white cannellini beans and set aside.

  • 3

    Chop the carrot into bite-sized pieces, slice the zucchini, dice the onion, and halve the cherry tomatoes.

  • 4

    In a large bowl, combine the chopped vegetables, minced garlic, fresh rosemary, and thyme. Drizzle with 1/4 tablespoon of extra virgin olive oil, and season with salt and pepper. Toss to coat evenly.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and lightly caramelized.

  • 6

    Once roasted, combine the vegetables with the white beans in a serving bowl. Adjust seasoning with additional salt and pepper if needed.

  • 7

    Serve warm and enjoy your hearty, herb-roasted white bean and vegetable cassoulet.