Hearty Kale and White Bean Soup

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

Hearty Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Hearty Kale and White Bean Soup

Enjoy a warm, comforting bowl of hearty kale and white bean soup, brimming with robust flavors from fresh vegetables and a hint of aromatic garlic. This nourishing soup is accentuated by protein-packed white beans, silky tofu, and gently poached eggs, making it a perfect balanced meal for any time of the day.

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NUTRITION

607kcal
Protein
39.5g
Fat
17g
Carbs
75.6g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

1/2 cup Firm Tofu

2 Large Eggs

1 cup chopped Kale

1 medium Carrot

1 stalk Celery

1/4 medium Onion

2 cloves Garlic

1/2 cup Diced Tomato

1 cup Low Sodium Vegetable Broth

0.25 tsp Olive Oil

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the white beans if using canned. Chop the kale, carrot, celery, and onion finely. Mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Add the white beans, vegetable broth, diced tomato, and dried thyme to the pot. Bring to a simmer.

  • 4

    Stir in the chopped kale and allow it to wilt in the simmering soup, about 2-3 minutes.

  • 5

    Gently add the tofu, cutting it into cubes prior to adding if desired, and simmer for another 3 minutes.

  • 6

    In a separate small pan, poach the eggs to your desired doneness, then carefully add them to the soup or serve on top.

  • 7

    Season the soup with salt and pepper to taste. Give the soup a final gentle stir and let the flavors meld for an additional minute before serving.

Hearty Kale and White Bean Soup

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

Hearty Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Hearty Kale and White Bean Soup

Enjoy a warm, comforting bowl of hearty kale and white bean soup, brimming with robust flavors from fresh vegetables and a hint of aromatic garlic. This nourishing soup is accentuated by protein-packed white beans, silky tofu, and gently poached eggs, making it a perfect balanced meal for any time of the day.

NUTRITION

607kcal
Protein
39.5g
Fat
17g
Carbs
75.6g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

1/2 cup Firm Tofu

2 Large Eggs

1 cup chopped Kale

1 medium Carrot

1 stalk Celery

1/4 medium Onion

2 cloves Garlic

1/2 cup Diced Tomato

1 cup Low Sodium Vegetable Broth

0.25 tsp Olive Oil

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the white beans if using canned. Chop the kale, carrot, celery, and onion finely. Mince the garlic.

  • 2

    In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Add the white beans, vegetable broth, diced tomato, and dried thyme to the pot. Bring to a simmer.

  • 4

    Stir in the chopped kale and allow it to wilt in the simmering soup, about 2-3 minutes.

  • 5

    Gently add the tofu, cutting it into cubes prior to adding if desired, and simmer for another 3 minutes.

  • 6

    In a separate small pan, poach the eggs to your desired doneness, then carefully add them to the soup or serve on top.

  • 7

    Season the soup with salt and pepper to taste. Give the soup a final gentle stir and let the flavors meld for an additional minute before serving.