Name: Tuscan-Style Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 cups Cannellini Beans (~300g); 1 cup chopped Kale (~67g); 0.5 medium Onion (~60g); 1 medium Carrot (~61g); 1 clove Garlic (~3g); 0.5 cup Diced Tomatoes (~120g); 1 cup Vegetable Broth (~240g); 1 tsp Olive Oil (~5g); 0.25 tsp Dried Thyme; 0.25 tsp Dried Rosemary; Salt and Black Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Tuscan-Style Kale and White Bean Soup

Enjoy a hearty and vibrant Tuscan-style soup packed with tender white beans, nutrient-rich kale, and aromatic vegetables. This comforting bowl offers a perfect balance of flavors with a hint of Italian herbs, ideal for lunch or dinner to satisfy both your taste buds and nutritional goals.

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NUTRITION

Protein

32.8g

Fat

7.3g

Carbs

101.5g

SERVINGS

1 serving

INGREDIENTS

1.75 cups Cannellini Beans (~300g)

1 cup chopped Kale (~67g)

0.5 medium Onion (~60g)

1 medium Carrot (~61g)

1 clove Garlic (~3g)

0.5 cup Diced Tomatoes (~120g)

1 cup Vegetable Broth (~240g)

1 tsp Olive Oil (~5g)

0.25 tsp Dried Thyme

0.25 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

1
Rinse and drain the cannellini beans if using canned variety.
2
Heat the olive oil in a large pot over medium heat. Add the diced onion and carrot, and sauté until they begin to soften, about 3-4 minutes.
3
Stir in the minced garlic and cook for another 30 seconds until fragrant.
4
Add the cannellini beans, diced tomatoes, and vegetable broth. Bring the mixture to a gentle simmer.
5
Toss in the chopped kale and sprinkle in the dried thyme and rosemary. Season with salt and black pepper to taste.
6
Allow the soup to simmer for 10-15 minutes, or until the kale is tender and the flavors have melded together.
7
Taste and adjust seasoning as needed, then serve warm.