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

A hearty and velvety soup that melds tender white beans, crisp kale, and savory sun-dried tomatoes in a creamy cashew-infused broth. This soul-warming dish is perfect for any meal of the day, delighting your senses with its rich, rustic Tuscan flavors and smooth texture.

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NUTRITION

586kcal
Protein
36.0g
Fat
18.5g
Carbs
73.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

5 ounces Firm Tofu

1 cup chopped Kale

1/4 cup rehydrated Sun-Dried Tomatoes

1/4 cup Cashew Cream

1 cup Vegetable Broth

1 tbsp Nutritional Yeast

2 cloves Garlic, minced

1/2 small Onion, diced

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PREPARATION

  • 1

    Drain and rinse the white beans if using canned beans.

  • 2

    Press the firm tofu lightly with a paper towel and cut into small cubes.

  • 3

    In a large pot over medium heat, add the diced onion and minced garlic. Sauté until onion becomes translucent and fragrant.

  • 4

    Add the tofu cubes to the pot and lightly sauté for 2-3 minutes until they begin to turn golden along the edges.

  • 5

    Pour in the vegetable broth and stir in the white beans, allowing the flavors to meld for about 3 minutes.

  • 6

    Stir in the chopped kale and rehydrated sun-dried tomatoes. Let the soup simmer for an additional 5 minutes until the kale softens.

  • 7

    Reduce the heat and swirl in the cashew cream and nutritional yeast, stirring until the soup becomes creamy and well combined.

  • 8

    Taste and adjust seasoning with salt and pepper as desired, 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

A hearty and velvety soup that melds tender white beans, crisp kale, and savory sun-dried tomatoes in a creamy cashew-infused broth. This soul-warming dish is perfect for any meal of the day, delighting your senses with its rich, rustic Tuscan flavors and smooth texture.

NUTRITION

586kcal
Protein
36.0g
Fat
18.5g
Carbs
73.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

5 ounces Firm Tofu

1 cup chopped Kale

1/4 cup rehydrated Sun-Dried Tomatoes

1/4 cup Cashew Cream

1 cup Vegetable Broth

1 tbsp Nutritional Yeast

2 cloves Garlic, minced

1/2 small Onion, diced

PREPARATION

  • 1

    Drain and rinse the white beans if using canned beans.

  • 2

    Press the firm tofu lightly with a paper towel and cut into small cubes.

  • 3

    In a large pot over medium heat, add the diced onion and minced garlic. Sauté until onion becomes translucent and fragrant.

  • 4

    Add the tofu cubes to the pot and lightly sauté for 2-3 minutes until they begin to turn golden along the edges.

  • 5

    Pour in the vegetable broth and stir in the white beans, allowing the flavors to meld for about 3 minutes.

  • 6

    Stir in the chopped kale and rehydrated sun-dried tomatoes. Let the soup simmer for an additional 5 minutes until the kale softens.

  • 7

    Reduce the heat and swirl in the cashew cream and nutritional yeast, stirring until the soup becomes creamy and well combined.

  • 8

    Taste and adjust seasoning with salt and pepper as desired, then serve warm.