Hearty White Bean and Vegetable Stew

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

Hearty White Bean and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Stew

A warming, nutrient-packed stew featuring tender cannellini beans, crisp vegetables, and silky cubes of tofu simmered in a fragrant vegetable broth. This comforting bowl is infused with garlic, thyme, and a hint of olive oil, making it a satisfying meal for any time of day.

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NUTRITION

584kcal
Protein
38.0g
Fat
12.2g
Carbs
87.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

0.5 cup Firm Tofu (cubed)

1 medium Carrot (diced)

1 stalk Celery (diced)

1 small Yellow Onion (chopped)

2 cloves Garlic (minced)

0.5 cup Diced Tomatoes

2 cups Spinach

1.5 cups Vegetable Broth

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Cut the firm tofu into cubes and set aside.

  • 2

    Dice the carrot, celery, and onion. Mince the garlic.

  • 3

    Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, carrot, and celery until they begin to soften, about 4-5 minutes.

  • 4

    Add the diced tomatoes, thyme, and bay leaf. Stir for a minute to combine the flavors.

  • 5

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer.

  • 6

    Stir in the cubed tofu and spinach. Allow the stew to simmer for another 8-10 minutes, letting the flavors meld and the spinach wilt.

  • 7

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy this hearty, nutritious stew.

Hearty White Bean and Vegetable Stew

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

Hearty White Bean and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Stew

A warming, nutrient-packed stew featuring tender cannellini beans, crisp vegetables, and silky cubes of tofu simmered in a fragrant vegetable broth. This comforting bowl is infused with garlic, thyme, and a hint of olive oil, making it a satisfying meal for any time of day.

NUTRITION

584kcal
Protein
38.0g
Fat
12.2g
Carbs
87.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cannellini Beans

0.5 cup Firm Tofu (cubed)

1 medium Carrot (diced)

1 stalk Celery (diced)

1 small Yellow Onion (chopped)

2 cloves Garlic (minced)

0.5 cup Diced Tomatoes

2 cups Spinach

1.5 cups Vegetable Broth

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 Bay Leaf

PREPARATION

  • 1

    Rinse and drain the cannellini beans if using canned. Cut the firm tofu into cubes and set aside.

  • 2

    Dice the carrot, celery, and onion. Mince the garlic.

  • 3

    Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, carrot, and celery until they begin to soften, about 4-5 minutes.

  • 4

    Add the diced tomatoes, thyme, and bay leaf. Stir for a minute to combine the flavors.

  • 5

    Pour in the vegetable broth and add the cannellini beans. Bring the mixture to a simmer.

  • 6

    Stir in the cubed tofu and spinach. Allow the stew to simmer for another 8-10 minutes, letting the flavors meld and the spinach wilt.

  • 7

    Season with salt and pepper to taste. Remove the bay leaf before serving.

  • 8

    Serve hot and enjoy this hearty, nutritious stew.