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 (canned, drained); 3 cups chopped Kale; 1/2 cup Diced Tomatoes; 2 cups Low-Sodium Vegetable Broth; 1 small Onion; 2 cloves Garlic; 1 teaspoon Olive Oil; 1/2 cup Nonfat Greek Yogurt; 2 tablespoons Sun-Dried Tomatoes (optional); Salt and 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

Creamy Tuscan Kale and White Bean Soup

Enjoy a warm and comforting bowl of creamy Tuscan kale and white bean soup, bursting with vibrant flavors from tender kale, hearty cannellini beans, and a touch of tangy Greek yogurt, accented with sun-dried tomato notes and aromatic garlic and onion. This satisfying dish is both nourishing and delicious, perfect for any meal of the day.

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NUTRITION

Protein

45.3g

Fat

7.8g

Carbs

81g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (canned, drained)

3 cups chopped Kale

1/2 cup Diced Tomatoes

2 cups Low-Sodium Vegetable Broth

1 small Onion

2 cloves Garlic

1 teaspoon Olive Oil

1/2 cup Nonfat Greek Yogurt

2 tablespoons Sun-Dried Tomatoes (optional)

Salt and Pepper to taste

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
3
Stir in the diced tomatoes and sun-dried tomatoes if using, cooking for another 2 minutes.
4
Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer.
5
Add the chopped kale and allow it to wilt, cooking for about 5 minutes.
6
Reduce the heat and stir in the nonfat Greek yogurt, blending it into the soup to create a creamy texture. Season with salt and pepper to taste.
7
Let the soup simmer for another 2 minutes, then remove from heat and serve warm.