Hearty White Bean and Kale Soup

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

Hearty White Bean and Kale Soup

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Kale Soup

Savor a warm bowl of Hearty White Bean and Kale Soup, where tender white beans mingle with fresh kale, sweet carrots, and aromatic garlic in a comforting vegetable broth. This nourishing soup offers a delightful balance of textures and flavors - with a gentle hint of olive oil richness and a subtle, earthy kick from the vegetables, perfect for any time of day.

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NUTRITION

536kcal
Protein
32.4g
Fat
7.5g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked White Beans (approx 240g)

1 cup Kale, chopped (approx 67g)

1 medium Carrot, diced (approx 61g)

1 small Onion, chopped (approx 70g)

2 cloves Garlic, minced

1 cup Low-Sodium Vegetable Broth (approx 240g)

1/2 cup Diced Tomatoes (approx 124g)

1 stalk Celery, chopped (approx 40g)

1 teaspoon Olive Oil (approx 4.5g)

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion, garlic, carrot, and celery. Sauté until the onions become translucent and the vegetables soften, about 5 minutes.

  • 3

    Stir in the diced tomatoes and cook for another 2 minutes to blend the flavors.

  • 4

    Add the cooked white beans and vegetable broth to the pot. Bring the mixture to a gentle simmer.

  • 5

    Fold in the chopped kale carefully. Let the soup simmer for an additional 5-7 minutes until the kale wilts and all the vegetables are tender.

  • 6

    Season with salt and pepper to taste, and serve warm.

Hearty White Bean and Kale Soup

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

Hearty White Bean and Kale Soup

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Kale Soup

Savor a warm bowl of Hearty White Bean and Kale Soup, where tender white beans mingle with fresh kale, sweet carrots, and aromatic garlic in a comforting vegetable broth. This nourishing soup offers a delightful balance of textures and flavors - with a gentle hint of olive oil richness and a subtle, earthy kick from the vegetables, perfect for any time of day.

NUTRITION

536kcal
Protein
32.4g
Fat
7.5g
Carbs
88.7g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked White Beans (approx 240g)

1 cup Kale, chopped (approx 67g)

1 medium Carrot, diced (approx 61g)

1 small Onion, chopped (approx 70g)

2 cloves Garlic, minced

1 cup Low-Sodium Vegetable Broth (approx 240g)

1/2 cup Diced Tomatoes (approx 124g)

1 stalk Celery, chopped (approx 40g)

1 teaspoon Olive Oil (approx 4.5g)

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion, garlic, carrot, and celery. Sauté until the onions become translucent and the vegetables soften, about 5 minutes.

  • 3

    Stir in the diced tomatoes and cook for another 2 minutes to blend the flavors.

  • 4

    Add the cooked white beans and vegetable broth to the pot. Bring the mixture to a gentle simmer.

  • 5

    Fold in the chopped kale carefully. Let the soup simmer for an additional 5-7 minutes until the kale wilts and all the vegetables are tender.

  • 6

    Season with salt and pepper to taste, and serve warm.