Hearty Vegetable and Bean Stew

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

Hearty Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable and Bean Stew

Enjoy a warming bowl of Hearty Vegetable and Bean Stew that brings together tender white beans, chickpeas, and lentils simmered with a medley of fresh vegetables. This rustic yet comforting dish is perfectly spiced with garlic, thyme, and bay leaf for an aroma that comforts and nourishes.

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NUTRITION

592kcal
Protein
36.1g
Fat
9.4g
Carbs
100.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cannellini Beans (~120g)

2/3 cup Chickpeas (~130g)

1/2 cup Lentils (~99g)

1/2 cup Diced Tomatoes (~123g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 cup Cooked Spinach (180g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

Thyme & Bay Leaf to taste

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PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add diced onion and minced garlic, and sautée until softened and fragrant.

  • 3

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

  • 4

    Add the cannellini beans, chickpeas, and lentils along with the diced tomatoes.

  • 5

    Pour in the vegetable broth and add thyme and a bay leaf. Bring the mixture to a simmer.

  • 6

    Allow the stew to cook for about 15-20 minutes so the flavors meld and the vegetables become tender.

  • 7

    Stir in the cooked spinach and simmer for an additional 2 minutes.

  • 8

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

Hearty Vegetable and Bean Stew

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

Hearty Vegetable and Bean Stew

YOUR SOLIN GENERATED RECIPE

Hearty Vegetable and Bean Stew

Enjoy a warming bowl of Hearty Vegetable and Bean Stew that brings together tender white beans, chickpeas, and lentils simmered with a medley of fresh vegetables. This rustic yet comforting dish is perfectly spiced with garlic, thyme, and bay leaf for an aroma that comforts and nourishes.

NUTRITION

592kcal
Protein
36.1g
Fat
9.4g
Carbs
100.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cannellini Beans (~120g)

2/3 cup Chickpeas (~130g)

1/2 cup Lentils (~99g)

1/2 cup Diced Tomatoes (~123g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (70g)

1 cup Cooked Spinach (180g)

2 cloves Garlic

1 tsp Olive Oil

1 cup Vegetable Broth

Thyme & Bay Leaf to taste

PREPARATION

  • 1

    Heat olive oil in a large pot over medium heat.

  • 2

    Add diced onion and minced garlic, and sautée until softened and fragrant.

  • 3

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

  • 4

    Add the cannellini beans, chickpeas, and lentils along with the diced tomatoes.

  • 5

    Pour in the vegetable broth and add thyme and a bay leaf. Bring the mixture to a simmer.

  • 6

    Allow the stew to cook for about 15-20 minutes so the flavors meld and the vegetables become tender.

  • 7

    Stir in the cooked spinach and simmer for an additional 2 minutes.

  • 8

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