Hearty Kale and White Bean Soup

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

Hearty Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Hearty Kale and White Bean Soup

A warming, comforting soup loaded with nutrient-rich kale, hearty white beans, and savory tempeh. This beautifully balanced dish offers a burst of fresh vegetables enhanced by aromatic garlic and onion, finished with a drizzle of olive oil. It’s perfect any time of day when you need a satisfying and wholesome meal that nourishes both body and soul.

Try 3 days free, then $12.99 / mo.

NUTRITION

551kcal
Protein
35.5g
Fat
15.3g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, drained)

1 cup chopped Kale

1 medium Carrot

1 small Onion

2 cloves Garlic

1 teaspoon Extra Virgin Olive Oil

2 cups Vegetable Broth

3 ounces Tempeh

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse and drain the white beans. Roughly chop the kale, dice the carrot and onion, and mince the garlic.

  • 2

    Cube the tempeh into bite-sized pieces.

  • 3

    Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until the onion becomes soft and translucent.

  • 4

    Add the cubed tempeh to the pot and cook for 3-4 minutes until it begins to brown lightly.

  • 5

    Stir in the diced carrot and cook for an additional 2 minutes.

  • 6

    Pour in the vegetable broth and add the chopped kale and white beans. Bring the mixture to a gentle simmer.

  • 7

    Allow the soup to cook for 10-12 minutes until the vegetables are tender and the flavors meld together.

  • 8

    Season with salt and pepper to taste and serve hot.

Hearty Kale and White Bean Soup

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

Hearty Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Hearty Kale and White Bean Soup

A warming, comforting soup loaded with nutrient-rich kale, hearty white beans, and savory tempeh. This beautifully balanced dish offers a burst of fresh vegetables enhanced by aromatic garlic and onion, finished with a drizzle of olive oil. It’s perfect any time of day when you need a satisfying and wholesome meal that nourishes both body and soul.

NUTRITION

551kcal
Protein
35.5g
Fat
15.3g
Carbs
75.5g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, drained)

1 cup chopped Kale

1 medium Carrot

1 small Onion

2 cloves Garlic

1 teaspoon Extra Virgin Olive Oil

2 cups Vegetable Broth

3 ounces Tempeh

PREPARATION

  • 1

    Rinse and drain the white beans. Roughly chop the kale, dice the carrot and onion, and mince the garlic.

  • 2

    Cube the tempeh into bite-sized pieces.

  • 3

    Heat olive oil in a large pot over medium heat. Sauté the diced onion and minced garlic until the onion becomes soft and translucent.

  • 4

    Add the cubed tempeh to the pot and cook for 3-4 minutes until it begins to brown lightly.

  • 5

    Stir in the diced carrot and cook for an additional 2 minutes.

  • 6

    Pour in the vegetable broth and add the chopped kale and white beans. Bring the mixture to a gentle simmer.

  • 7

    Allow the soup to cook for 10-12 minutes until the vegetables are tender and the flavors meld together.

  • 8

    Season with salt and pepper to taste and serve hot.