Hearty White Bean and Vegetable Cassoulet

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

Hearty White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Cassoulet

Enjoy a warming, rustic cassoulet brimming with tender white beans, hearty vegetables, and cubes of savory tofu. This plant-forward dish boasts layers of flavors from sweet carrots, crisp celery, and aromatic herbs simmered in a light vegetable broth. The result is a nourishing, comforting bowl perfect for any meal of the day.

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NUTRITION

578kcal
Protein
36.6g
Fat
11.8g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (low sodium canned, drained)

0.5 cup Extra Firm Tofu, diced

1 medium Carrot, chopped

2 stalks Celery, sliced

1 small Onion, diced

2 cloves Garlic, minced

0.5 cup Canned Diced Tomatoes (no salt added)

1 cup Low Sodium Vegetable Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the garlic, chopped carrot, and celery, cooking for an additional 2 minutes until fragrant.

  • 3

    Add the diced tofu and gently stir to combine with the vegetables.

  • 4

    Pour in the cubed cannellini beans, canned diced tomatoes, and vegetable broth. Stir well.

  • 5

    Add the fresh thyme and bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld and the vegetables to soften.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.

Hearty White Bean and Vegetable Cassoulet

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

Hearty White Bean and Vegetable Cassoulet

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Cassoulet

Enjoy a warming, rustic cassoulet brimming with tender white beans, hearty vegetables, and cubes of savory tofu. This plant-forward dish boasts layers of flavors from sweet carrots, crisp celery, and aromatic herbs simmered in a light vegetable broth. The result is a nourishing, comforting bowl perfect for any meal of the day.

NUTRITION

578kcal
Protein
36.6g
Fat
11.8g
Carbs
85.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans (low sodium canned, drained)

0.5 cup Extra Firm Tofu, diced

1 medium Carrot, chopped

2 stalks Celery, sliced

1 small Onion, diced

2 cloves Garlic, minced

0.5 cup Canned Diced Tomatoes (no salt added)

1 cup Low Sodium Vegetable Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.

  • 2

    Stir in the garlic, chopped carrot, and celery, cooking for an additional 2 minutes until fragrant.

  • 3

    Add the diced tofu and gently stir to combine with the vegetables.

  • 4

    Pour in the cubed cannellini beans, canned diced tomatoes, and vegetable broth. Stir well.

  • 5

    Add the fresh thyme and bay leaf. Bring the mixture to a simmer.

  • 6

    Reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld and the vegetables to soften.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve warm.