Hearty Bean and Vegetable Stew

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

Hearty Bean and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Bean and Vegetable Stew

A nourishing and warming stew packed with a variety of beans, lentils, tofu, and fresh vegetables simmered in a light vegetable broth with aromatic garlic and herbs. This hearty dish delivers a satisfying balance of protein and fiber, perfect for a comforting meal any time of day.

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NUTRITION

517kcal
Protein
34.8g
Fat
12.3g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cannellini Beans (drained)

1/2 cup Chickpeas (drained)

1/4 cup dry Red Lentils

70 grams Firm Tofu

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/2 cup Diced Tomatoes

1 cup Spinach

2 cloves Garlic

1 cup Vegetable Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Rinse and drain the cannellini beans and chickpeas. Rinse red lentils under cold water.

  • 2

    Dice the carrot, celery, onion, and firm tofu into bite-sized pieces. Mince the garlic.

  • 3

    Heat olive oil in a medium-sized pot over medium heat. Sauté the diced onion and garlic until softened and fragrant.

  • 4

    Add the carrot and celery to the pot and cook for another 3-4 minutes until slightly tender.

  • 5

    Stir in the red lentils, cannellini beans, chickpeas, and tofu. Pour in the vegetable broth and diced tomatoes.

  • 6

    Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the lentils are cooked and the vegetables are tender. Stir occasionally.

  • 7

    A few minutes before serving, fold in the fresh spinach and allow it to wilt.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy your hearty, nutrient-packed stew.

Hearty Bean and Vegetable Stew

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

Hearty Bean and Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Bean and Vegetable Stew

A nourishing and warming stew packed with a variety of beans, lentils, tofu, and fresh vegetables simmered in a light vegetable broth with aromatic garlic and herbs. This hearty dish delivers a satisfying balance of protein and fiber, perfect for a comforting meal any time of day.

NUTRITION

517kcal
Protein
34.8g
Fat
12.3g
Carbs
75.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cannellini Beans (drained)

1/2 cup Chickpeas (drained)

1/4 cup dry Red Lentils

70 grams Firm Tofu

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/2 cup Diced Tomatoes

1 cup Spinach

2 cloves Garlic

1 cup Vegetable Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Rinse and drain the cannellini beans and chickpeas. Rinse red lentils under cold water.

  • 2

    Dice the carrot, celery, onion, and firm tofu into bite-sized pieces. Mince the garlic.

  • 3

    Heat olive oil in a medium-sized pot over medium heat. Sauté the diced onion and garlic until softened and fragrant.

  • 4

    Add the carrot and celery to the pot and cook for another 3-4 minutes until slightly tender.

  • 5

    Stir in the red lentils, cannellini beans, chickpeas, and tofu. Pour in the vegetable broth and diced tomatoes.

  • 6

    Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the lentils are cooked and the vegetables are tender. Stir occasionally.

  • 7

    A few minutes before serving, fold in the fresh spinach and allow it to wilt.

  • 8

    Season with salt and pepper to taste. Serve hot and enjoy your hearty, nutrient-packed stew.