Name: Hearty White Bean and Garden Vegetable Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Cannellini Beans (canned, drained); 1 Hard Boiled Egg; 1 medium Carrot; 1 Celery stalk; 1/2 medium Onion; 2 cloves Garlic; 1/2 cup Diced Tomatoes (canned, no salt added); 1 cup chopped Kale; 1 cup Low Sodium Vegetable Broth; 1 tsp Olive Oil; Salt and Pepper to taste

Hearty White Bean and Garden Vegetable Soup

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

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Garden Vegetable Soup

Enjoy a comforting bowl of Hearty White Bean and Garden Vegetable Soup that's brimming with tender white beans, crisp garden vegetables, and a rich, savory broth. A hard boiled egg garnish adds a delightful protein boost, making this soup a nourishing choice for any meal of the day.

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NUTRITION

Protein

33.8g

Fat

12.9g

Carbs

84.8g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (canned, drained)

1 Hard Boiled Egg

1 medium Carrot

1 Celery stalk

1/2 medium Onion

2 cloves Garlic

1/2 cup Diced Tomatoes (canned, no salt added)

1 cup chopped Kale

1 cup Low Sodium Vegetable Broth

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

1
Rinse and drain the cannellini beans if using canned varieties.
2
In a large pot, heat the olive oil over medium heat.
3
Add the diced onion, minced garlic, chopped carrot, and celery. Sauté until the vegetables soften, about 4-5 minutes.
4
Stir in the diced tomatoes and chopped kale, allowing the kale to wilt slightly.
5
Pour in the vegetable broth and add the beans. Bring the mixture to a gentle simmer.
6
Season with salt and pepper to taste, and let the soup simmer for 10-15 minutes to allow the flavors to meld.
7
Peel and quarter the hard boiled egg and gently stir into the soup or serve as a garnish on top.
8
Serve warm and enjoy your hearty, nutritious bowl of soup.