Name: Hearty Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup White Beans (Cannellini); 2 cups chopped Kale; 3 ounces Firm Tofu, cubed; 1/3 cup Cooked Quinoa; 1 medium Carrot, diced; 1 stalk Celery, chopped; 1 small Onion, diced; 2 cloves Garlic, minced; 2 cups Vegetable Broth; 1/4 tsp Olive Oil; Salt, Pepper, Thyme to taste

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

YOUR SOLIN GENERATED RECIPE

Hearty Kale and White Bean Soup

A warming, nourishing soup featuring tender white beans and nutrient-rich kale, enhanced with savory vegetables and delicate cubes of firm tofu. This heartening bowl boasts a medley of textures and flavors—from the subtle earthiness of fresh kale to the creamy bean base and a hint of aromatic thyme—making it a comforting meal that satisfies both palate and nutritional needs.

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NUTRITION

Protein

35.3g

Fat

7.5g

Carbs

92.7g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (Cannellini)

2 cups chopped Kale

3 ounces Firm Tofu, cubed

1/3 cup Cooked Quinoa

1 medium Carrot, diced

1 stalk Celery, chopped

1 small Onion, diced

2 cloves Garlic, minced

2 cups Vegetable Broth

1/4 tsp Olive Oil

Salt, Pepper, Thyme to taste

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PREPARATION

1
Heat the olive oil in a large pot over medium heat.
2
Add the diced onion, celery, and carrot; sauté until the onions are translucent and the vegetables soften, about 5 minutes.
3
Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
4
Pour in the vegetable broth and bring the mixture to a simmer.
5
Add the white beans and cubed tofu to the pot, then stir in the chopped kale.
6
Let the soup simmer for 10-15 minutes, allowing the flavors to meld and the kale to soften.
7
Gently stir in the cooked quinoa and season with salt and pepper to taste.
8
Serve hot and enjoy a hearty, nutritious bowl of soup.