Creamy White Beans with Garlic-Herb Toasted Sourdough

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

Creamy White Beans with Garlic-Herb Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Creamy White Beans with Garlic-Herb Toasted Sourdough

Enjoy a rich and velvety white bean spread infused with garlic and fresh herbs, served atop perfectly toasted sourdough. This versatile dish delivers a satiating blend of creamy texture and crunchy toast, making it a delightful option for breakfast, lunch, or dinner that balances taste with fitness-friendly nutrition.

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NUTRITION

386kcal
Protein
33.4g
Fat
6g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (canned, drained, ~170g)

1/2 cup Nonfat Greek Yogurt (plain, ~120g)

1 slice Sourdough Bread (~70g)

1 tsp Olive Oil

1 Garlic Clove (minced)

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned. Place them in a medium bowl.

  • 2

    Add the nonfat Greek yogurt, minced garlic, chopped fresh parsley, and thyme to the beans.

  • 3

    Using a fork or immersion blender, gently mash and blend the mixture until you achieve a creamy yet slightly chunky consistency. Season with salt and pepper to taste.

  • 4

    Drizzle the olive oil over the bean mixture and stir well to incorporate.

  • 5

    Toast the sourdough bread slice until it's golden and crispy.

  • 6

    Spread a generous layer of the creamy white bean mixture onto the toasted sourdough.

  • 7

    Serve immediately and enjoy this protein-packed, flavorful meal that works beautifully at any time of the day.

Creamy White Beans with Garlic-Herb Toasted Sourdough

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

Creamy White Beans with Garlic-Herb Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Creamy White Beans with Garlic-Herb Toasted Sourdough

Enjoy a rich and velvety white bean spread infused with garlic and fresh herbs, served atop perfectly toasted sourdough. This versatile dish delivers a satiating blend of creamy texture and crunchy toast, making it a delightful option for breakfast, lunch, or dinner that balances taste with fitness-friendly nutrition.

NUTRITION

386kcal
Protein
33.4g
Fat
6g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (canned, drained, ~170g)

1/2 cup Nonfat Greek Yogurt (plain, ~120g)

1 slice Sourdough Bread (~70g)

1 tsp Olive Oil

1 Garlic Clove (minced)

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Drain and rinse the cannellini beans if using canned. Place them in a medium bowl.

  • 2

    Add the nonfat Greek yogurt, minced garlic, chopped fresh parsley, and thyme to the beans.

  • 3

    Using a fork or immersion blender, gently mash and blend the mixture until you achieve a creamy yet slightly chunky consistency. Season with salt and pepper to taste.

  • 4

    Drizzle the olive oil over the bean mixture and stir well to incorporate.

  • 5

    Toast the sourdough bread slice until it's golden and crispy.

  • 6

    Spread a generous layer of the creamy white bean mixture onto the toasted sourdough.

  • 7

    Serve immediately and enjoy this protein-packed, flavorful meal that works beautifully at any time of the day.