Hearty White Bean and Vegetable Stew

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

Hearty White Bean and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Stew

Enjoy a warming bowl of Hearty White Bean and Vegetable Stew that blends creamy cannellini beans and tender red lentils with a medley of vibrant vegetables. This comforting stew is infused with aromatic garlic, thyme, and a hint of chili, making it both nutritious and flavorful, perfect for a meal any time of day.

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NUTRITION

552kcal
Protein
31.9g
Fat
7.6g
Carbs
93.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (canned, low sodium)

1/2 cup cooked Red Lentils

1 medium Carrot, diced

1 stalk Celery, diced

1 small Onion, chopped

1 cup chopped Kale

1 cup Diced Tomatoes

1 tsp Olive Oil

2 cups Vegetable Broth (low sodium)

2 cloves Garlic, minced

1 tsp Dried Thyme

1 pinch Red Pepper Flakes

1 Bay Leaf

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.

  • 3

    Stir in the diced carrot and celery, cooking for about 3-4 minutes until they begin to soften.

  • 4

    Add the chopped kale and diced tomatoes, stirring to combine all the vegetables.

  • 5

    Pour in the vegetable broth and add the cannellini beans, cooked red lentils, dried thyme, red pepper flakes, and bay leaf.

  • 6

    Bring the mixture to a gentle simmer, then reduce the heat and let the stew cook for 15-20 minutes, allowing the flavors to meld together.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.

Hearty White Bean and Vegetable Stew

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

Hearty White Bean and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty White Bean and Vegetable Stew

Enjoy a warming bowl of Hearty White Bean and Vegetable Stew that blends creamy cannellini beans and tender red lentils with a medley of vibrant vegetables. This comforting stew is infused with aromatic garlic, thyme, and a hint of chili, making it both nutritious and flavorful, perfect for a meal any time of day.

NUTRITION

552kcal
Protein
31.9g
Fat
7.6g
Carbs
93.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (canned, low sodium)

1/2 cup cooked Red Lentils

1 medium Carrot, diced

1 stalk Celery, diced

1 small Onion, chopped

1 cup chopped Kale

1 cup Diced Tomatoes

1 tsp Olive Oil

2 cups Vegetable Broth (low sodium)

2 cloves Garlic, minced

1 tsp Dried Thyme

1 pinch Red Pepper Flakes

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the minced garlic and chopped onion, sautéing until the onion becomes translucent.

  • 3

    Stir in the diced carrot and celery, cooking for about 3-4 minutes until they begin to soften.

  • 4

    Add the chopped kale and diced tomatoes, stirring to combine all the vegetables.

  • 5

    Pour in the vegetable broth and add the cannellini beans, cooked red lentils, dried thyme, red pepper flakes, and bay leaf.

  • 6

    Bring the mixture to a gentle simmer, then reduce the heat and let the stew cook for 15-20 minutes, allowing the flavors to meld together.

  • 7

    Season with salt and pepper to taste, remove the bay leaf, and serve hot.