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

Savor a comforting bowl of Hearty White Bean and Vegetable Stew, where tender cannellini beans, delicate tofu cubes, and wholesome quinoa mingle with garden-fresh vegetables and a fragrant blend of garlic and herbs. This nutritious and satisfying dish offers a perfect balance of protein, fiber, and vibrant flavors ideal for a nourishing dinner.

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NUTRITION

543kcal
Protein
35.0g
Fat
12g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (cooked)

1/2 cup Extra-Firm Tofu (diced)

1/2 cup Cooked Quinoa

1 medium Carrot, diced

1 stalk Celery, diced

1/4 medium Onion, diced

1/2 cup Diced Tomatoes

1/2 cup Chopped Kale

1 cup Vegetable Broth

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Mixed Herbs (Thyme, Rosemary, Bay Leaf)

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PREPARATION

  • 1

    Rinse and drain the cooked cannellini beans. Dice the tofu into small cubes and prepare the vegetables by dicing the carrot, celery, onion, and mincing the garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.

  • 3

    Add the carrot and celery to the pot and cook for about 3-4 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth, then add the cannellini beans, diced tomatoes, and mixed herbs. Bring the mixture to a gentle simmer.

  • 5

    Stir in the tofu and chopped kale, allowing the stew to simmer for another 5 minutes so the flavors meld and kale wilts.

  • 6

    Finally, stir in the cooked quinoa and let the stew heat through for an additional 2 minutes. Adjust seasoning with salt and pepper if desired.

  • 7

    Serve warm and enjoy this comforting, protein-packed vegetable 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

Savor a comforting bowl of Hearty White Bean and Vegetable Stew, where tender cannellini beans, delicate tofu cubes, and wholesome quinoa mingle with garden-fresh vegetables and a fragrant blend of garlic and herbs. This nutritious and satisfying dish offers a perfect balance of protein, fiber, and vibrant flavors ideal for a nourishing dinner.

NUTRITION

543kcal
Protein
35.0g
Fat
12g
Carbs
81.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (cooked)

1/2 cup Extra-Firm Tofu (diced)

1/2 cup Cooked Quinoa

1 medium Carrot, diced

1 stalk Celery, diced

1/4 medium Onion, diced

1/2 cup Diced Tomatoes

1/2 cup Chopped Kale

1 cup Vegetable Broth

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Mixed Herbs (Thyme, Rosemary, Bay Leaf)

PREPARATION

  • 1

    Rinse and drain the cooked cannellini beans. Dice the tofu into small cubes and prepare the vegetables by dicing the carrot, celery, onion, and mincing the garlic.

  • 2

    In a medium pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.

  • 3

    Add the carrot and celery to the pot and cook for about 3-4 minutes until they begin to soften.

  • 4

    Pour in the vegetable broth, then add the cannellini beans, diced tomatoes, and mixed herbs. Bring the mixture to a gentle simmer.

  • 5

    Stir in the tofu and chopped kale, allowing the stew to simmer for another 5 minutes so the flavors meld and kale wilts.

  • 6

    Finally, stir in the cooked quinoa and let the stew heat through for an additional 2 minutes. Adjust seasoning with salt and pepper if desired.

  • 7

    Serve warm and enjoy this comforting, protein-packed vegetable stew.