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 cup Cannellini Beans; 2 cups chopped Kale; 2 cups Low-Sodium Vegetable Broth; 1 tbsp Olive Oil; 1/2 medium Onion, diced; 2 cloves Garlic, minced; 1/4 cup Sun-Dried Tomatoes, chopped; 1/2 cup Non-Fat Greek Yogurt; 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

Creamy Tuscan Kale and White Bean Soup

Enjoy a heartwarming bowl of creamy Tuscan soup bursting with tender kale, savory cannellini beans, and sun-dried tomatoes. Enhanced with a touch of olive oil and a swirl of non-fat Greek yogurt for a velvety finish, this soup delivers a satisfying and nourishing experience perfect for any meal of the day.

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NUTRITION

Protein

35.9g

Fat

16.6g

Carbs

77.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

2 cups chopped Kale

2 cups Low-Sodium Vegetable Broth

1 tbsp Olive Oil

1/2 medium Onion, diced

2 cloves Garlic, minced

1/4 cup Sun-Dried Tomatoes, chopped

1/2 cup Non-Fat Greek Yogurt

Salt and Black Pepper to taste

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Sauté the diced onion until soft and translucent, about 3-4 minutes.
3
Add the minced garlic and sauté for another minute until fragrant.
4
Pour in the vegetable broth and bring to a gentle simmer.
5
Stir in the cannellini beans, chopped kale, and sun-dried tomatoes; simmer for about 8-10 minutes until the kale is tender.
6
Season the soup with salt and black pepper to taste.
7
Remove the soup from heat and stir in the non-fat Greek yogurt to create a creamy texture.
8
Ladle the soup into bowls and serve warm. Enjoy your comforting bowl of creamy Tuscan kale and white bean soup!