Hearty Root Vegetable and White Bean Stew

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

Hearty Root Vegetable and White Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and White Bean Stew

Savor a warming bowl of Hearty Root Vegetable and White Bean Stew, brimming with tender white beans, chickpeas, and neatly cubed firm tofu mingled with roasted carrots, parsnips, turnips, and vibrant kale. Infused with aromatic garlic, onions, and a medley of thyme and rosemary, this rustic dish delivers a perfect balance of protein and comforting flavors in every spoonful.

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NUTRITION

587kcal
Protein
32.8g
Fat
16.1g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup White Beans (canned, drained)

1/2 cup Chickpeas (canned, drained)

5 ounces Firm Tofu

1 medium Carrot

1 small Parsnip

1/2 cup diced Turnip

1/2 medium Onion

1 cup chopped Kale

2 cloves Garlic

1 cup Low Sodium Vegetable Broth

1/2 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic, and sauté until fragrant and translucent.

  • 3

    Stir in diced carrot, parsnip, and turnip, cooking for about 5 minutes to soften slightly.

  • 4

    Crumble the firm tofu into the pot and lightly sauté for an additional 2 minutes.

  • 5

    Add the white beans and chickpeas along with the vegetable broth.

  • 6

    Sprinkle in the dried thyme and rosemary, and season with salt and pepper to taste.

  • 7

    Bring the mixture to a simmer, then reduce the heat and cook for 10-15 minutes until the root vegetables are tender.

  • 8

    Stir in the chopped kale and let it wilt into the stew for the last 2-3 minutes of cooking.

  • 9

    Taste and adjust the seasonings if needed before serving.

Hearty Root Vegetable and White Bean Stew

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

Hearty Root Vegetable and White Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Root Vegetable and White Bean Stew

Savor a warming bowl of Hearty Root Vegetable and White Bean Stew, brimming with tender white beans, chickpeas, and neatly cubed firm tofu mingled with roasted carrots, parsnips, turnips, and vibrant kale. Infused with aromatic garlic, onions, and a medley of thyme and rosemary, this rustic dish delivers a perfect balance of protein and comforting flavors in every spoonful.

NUTRITION

587kcal
Protein
32.8g
Fat
16.1g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup White Beans (canned, drained)

1/2 cup Chickpeas (canned, drained)

5 ounces Firm Tofu

1 medium Carrot

1 small Parsnip

1/2 cup diced Turnip

1/2 medium Onion

1 cup chopped Kale

2 cloves Garlic

1 cup Low Sodium Vegetable Broth

1/2 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat.

  • 2

    Add the chopped onion and minced garlic, and sauté until fragrant and translucent.

  • 3

    Stir in diced carrot, parsnip, and turnip, cooking for about 5 minutes to soften slightly.

  • 4

    Crumble the firm tofu into the pot and lightly sauté for an additional 2 minutes.

  • 5

    Add the white beans and chickpeas along with the vegetable broth.

  • 6

    Sprinkle in the dried thyme and rosemary, and season with salt and pepper to taste.

  • 7

    Bring the mixture to a simmer, then reduce the heat and cook for 10-15 minutes until the root vegetables are tender.

  • 8

    Stir in the chopped kale and let it wilt into the stew for the last 2-3 minutes of cooking.

  • 9

    Taste and adjust the seasonings if needed before serving.