Protein-Packed White Bean and Vegetable Pasta Soup

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

Protein-Packed White Bean and Vegetable Pasta Soup

YOUR SOLIN GENERATED RECIPE

Protein-Packed White Bean and Vegetable Pasta Soup

A hearty and nourishing soup loaded with protein-rich white beans, whole wheat pasta, extra-firm tofu, and vibrant vegetables, finished with a sprinkle of Parmesan cheese. Enjoy a balanced bowl that warms you up and energizes your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

632kcal
Protein
41.3g
Fat
17.6g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (cooked)

1/2 cup Whole Wheat Pasta (cooked)

3 ounces Extra Firm Tofu

1 cup Mixed Vegetables (carrots, celery, onion, spinach)

1/4 cup Grated Parmesan Cheese

2 cups Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a large soup pot over medium heat. Add minced garlic and dried oregano, sautéing until fragrant.

  • 2

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

  • 3

    Pour in the low-sodium vegetable broth and bring to a simmer.

  • 4

    Add the white beans and extra firm tofu (cut into small cubes) to the broth. Let simmer for about 5 minutes to allow flavors to combine.

  • 5

    Stir in the whole wheat pasta and continue simmering until the pasta is al dente, about 8-10 minutes.

  • 6

    Once all ingredients are heated through and the pasta is cooked, remove from heat and stir in the grated Parmesan cheese.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.

Protein-Packed White Bean and Vegetable Pasta Soup

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

Protein-Packed White Bean and Vegetable Pasta Soup

YOUR SOLIN GENERATED RECIPE

Protein-Packed White Bean and Vegetable Pasta Soup

A hearty and nourishing soup loaded with protein-rich white beans, whole wheat pasta, extra-firm tofu, and vibrant vegetables, finished with a sprinkle of Parmesan cheese. Enjoy a balanced bowl that warms you up and energizes your day.

NUTRITION

632kcal
Protein
41.3g
Fat
17.6g
Carbs
79.7g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (cooked)

1/2 cup Whole Wheat Pasta (cooked)

3 ounces Extra Firm Tofu

1 cup Mixed Vegetables (carrots, celery, onion, spinach)

1/4 cup Grated Parmesan Cheese

2 cups Low-Sodium Vegetable Broth

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Heat the olive oil in a large soup pot over medium heat. Add minced garlic and dried oregano, sautéing until fragrant.

  • 2

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

  • 3

    Pour in the low-sodium vegetable broth and bring to a simmer.

  • 4

    Add the white beans and extra firm tofu (cut into small cubes) to the broth. Let simmer for about 5 minutes to allow flavors to combine.

  • 5

    Stir in the whole wheat pasta and continue simmering until the pasta is al dente, about 8-10 minutes.

  • 6

    Once all ingredients are heated through and the pasta is cooked, remove from heat and stir in the grated Parmesan cheese.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.