Tender Summer Vegetable Stew with Fresh Herbs

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

Tender Summer Vegetable Stew with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Tender Summer Vegetable Stew with Fresh Herbs

Enjoy a vibrant and comforting summer vegetable stew, bursting with the natural sweetness of seasonal produce and accented with fresh basil and parsley. This hearty dish perfectly balances protein and flavor, making it an ideal nutritious meal for any time of day.

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NUTRITION

591kcal
Protein
35.1g
Fat
16.5g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

150 g Firm Tofu (cubed)

1 cup Kale, chopped

1 cup Tomato, diced

1 medium Zucchini, diced

1 medium Red Bell Pepper, diced

2 cups Low-Sodium Vegetable Broth

1 tsp Extra Virgin Olive Oil

1 Garlic clove, minced

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 2

    Add the diced red bell pepper, zucchini, and chopped kale to the pot. Sauté for about 4-5 minutes until they start to soften.

  • 3

    Stir in the diced tomato and sprinkle in the dried oregano and thyme. Let the vegetables cook for another 2 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Carefully add the chickpeas and cubed tofu to the pot. Allow the stew to simmer for 8-10 minutes so the flavors meld together.

  • 6

    Season the stew with salt and pepper to taste. Stir in the fresh basil and parsley just before serving.

  • 7

    Serve warm and enjoy this fresh, protein-balanced summer vegetable stew.

Tender Summer Vegetable Stew with Fresh Herbs

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

Tender Summer Vegetable Stew with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Tender Summer Vegetable Stew with Fresh Herbs

Enjoy a vibrant and comforting summer vegetable stew, bursting with the natural sweetness of seasonal produce and accented with fresh basil and parsley. This hearty dish perfectly balances protein and flavor, making it an ideal nutritious meal for any time of day.

NUTRITION

591kcal
Protein
35.1g
Fat
16.5g
Carbs
83.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

150 g Firm Tofu (cubed)

1 cup Kale, chopped

1 cup Tomato, diced

1 medium Zucchini, diced

1 medium Red Bell Pepper, diced

2 cups Low-Sodium Vegetable Broth

1 tsp Extra Virgin Olive Oil

1 Garlic clove, minced

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

  • 2

    Add the diced red bell pepper, zucchini, and chopped kale to the pot. Sauté for about 4-5 minutes until they start to soften.

  • 3

    Stir in the diced tomato and sprinkle in the dried oregano and thyme. Let the vegetables cook for another 2 minutes.

  • 4

    Pour in the vegetable broth and bring the mixture to a gentle simmer.

  • 5

    Carefully add the chickpeas and cubed tofu to the pot. Allow the stew to simmer for 8-10 minutes so the flavors meld together.

  • 6

    Season the stew with salt and pepper to taste. Stir in the fresh basil and parsley just before serving.

  • 7

    Serve warm and enjoy this fresh, protein-balanced summer vegetable stew.