Robust Tomato and Herb Vegetable Stew

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

Robust Tomato and Herb Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Robust Tomato and Herb Vegetable Stew

A hearty and flavorful vegetable stew bursting with ripe tomatoes, tender carrots and zucchini, and a protein-packed medley of chickpeas, white beans, and edamame. Infused with aromatic herbs and a hint of olive oil, this stew is both comforting and nutritious for a well-rounded meal any time of the day.

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NUTRITION

536kcal
Protein
32.2g
Fat
11.4g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chopped Tomatoes (180g)

1 medium Onion (110g)

2 cloves Garlic (6g total)

1 medium Carrot (61g)

1 cup chopped Zucchini (180g)

0.5 cup Cooked Chickpeas (125g)

0.5 cup Cooked Cannellini Beans (125g)

0.5 cup Shelled Edamame (75g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Mixed Dried Herbs & Seasonings (1g)

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PREPARATION

  • 1

    Heat the teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic; sauté until the onion becomes translucent and the garlic is fragrant.

  • 3

    Stir in the chopped carrot and zucchini, letting them soften for about 5 minutes.

  • 4

    Add the chopped tomatoes along with the mixed dried herbs and seasonings, stirring to combine.

  • 5

    Mix in the cooked chickpeas and cannellini beans; bring the stew to a simmer.

  • 6

    Allow the stew to cook for 8-10 minutes so the flavors meld together.

  • 7

    Just before serving, fold in the shelled edamame to heat through without overcooking.

  • 8

    Season with salt and pepper to taste if desired, and serve hot.

Robust Tomato and Herb Vegetable Stew

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

Robust Tomato and Herb Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Robust Tomato and Herb Vegetable Stew

A hearty and flavorful vegetable stew bursting with ripe tomatoes, tender carrots and zucchini, and a protein-packed medley of chickpeas, white beans, and edamame. Infused with aromatic herbs and a hint of olive oil, this stew is both comforting and nutritious for a well-rounded meal any time of the day.

NUTRITION

536kcal
Protein
32.2g
Fat
11.4g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chopped Tomatoes (180g)

1 medium Onion (110g)

2 cloves Garlic (6g total)

1 medium Carrot (61g)

1 cup chopped Zucchini (180g)

0.5 cup Cooked Chickpeas (125g)

0.5 cup Cooked Cannellini Beans (125g)

0.5 cup Shelled Edamame (75g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Mixed Dried Herbs & Seasonings (1g)

PREPARATION

  • 1

    Heat the teaspoon of olive oil in a medium saucepan over medium heat.

  • 2

    Add the chopped onion and minced garlic; sauté until the onion becomes translucent and the garlic is fragrant.

  • 3

    Stir in the chopped carrot and zucchini, letting them soften for about 5 minutes.

  • 4

    Add the chopped tomatoes along with the mixed dried herbs and seasonings, stirring to combine.

  • 5

    Mix in the cooked chickpeas and cannellini beans; bring the stew to a simmer.

  • 6

    Allow the stew to cook for 8-10 minutes so the flavors meld together.

  • 7

    Just before serving, fold in the shelled edamame to heat through without overcooking.

  • 8

    Season with salt and pepper to taste if desired, and serve hot.