Hearty White Bean and Herb Stew

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

Hearty White Bean and Herb Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Herb Stew

Enjoy a nourishing bowl of hearty white bean and herb stew, brimming with tender cannellini beans and lightly sautéed tofu, accented by fresh kale, tomatoes, and a fragrant blend of herbs. This comforting stew offers warmth and depth in every spoonful, perfect for a cozy dinner or a revitalizing lunch.

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NUTRITION

540kcal
Protein
35.4g
Fat
13.6g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini Beans (cooked)

150g Firm Tofu, cubed

1 cup chopped Kale

0.5 cup Diced Tomatoes

0.5 medium Onion, diced

2 cloves Garlic, minced

1 teaspoon Olive Oil

1 cup Vegetable Broth

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté the diced onion and minced garlic until they become soft and fragrant, about 2-3 minutes.

  • 3

    Add the cubed tofu and gently stir, allowing it to lightly brown on all sides for about 4 minutes.

  • 4

    Pour in the vegetable broth and add the 0.5 cup of diced tomatoes. Bring the mixture to a simmer.

  • 5

    Stir in the cannellini beans, chopped kale, fresh thyme, rosemary, and parsley.

  • 6

    Allow the stew to simmer for 10-12 minutes, letting the flavors meld and the kale soften.

  • 7

    Season with salt and pepper to taste before serving.

Hearty White Bean and Herb Stew

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

Hearty White Bean and Herb Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Herb Stew

Enjoy a nourishing bowl of hearty white bean and herb stew, brimming with tender cannellini beans and lightly sautéed tofu, accented by fresh kale, tomatoes, and a fragrant blend of herbs. This comforting stew offers warmth and depth in every spoonful, perfect for a cozy dinner or a revitalizing lunch.

NUTRITION

540kcal
Protein
35.4g
Fat
13.6g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Cannellini Beans (cooked)

150g Firm Tofu, cubed

1 cup chopped Kale

0.5 cup Diced Tomatoes

0.5 medium Onion, diced

2 cloves Garlic, minced

1 teaspoon Olive Oil

1 cup Vegetable Broth

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Sauté the diced onion and minced garlic until they become soft and fragrant, about 2-3 minutes.

  • 3

    Add the cubed tofu and gently stir, allowing it to lightly brown on all sides for about 4 minutes.

  • 4

    Pour in the vegetable broth and add the 0.5 cup of diced tomatoes. Bring the mixture to a simmer.

  • 5

    Stir in the cannellini beans, chopped kale, fresh thyme, rosemary, and parsley.

  • 6

    Allow the stew to simmer for 10-12 minutes, letting the flavors meld and the kale soften.

  • 7

    Season with salt and pepper to taste before serving.