Hearty Herb-Packed Vegetable Stew

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

Hearty Herb-Packed Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Packed Vegetable Stew

Savor a warm, nourishing bowl of vegetable stew brimming with herbs and a blend of protein-rich legumes and tofu. This comforting dish features tender pieces of caramelized onion, carrot, and celery combined with a medley of cannellini beans, chickpeas, and firm tofu in a savory vegetable broth enriched with vibrant diced tomatoes and fresh spinach. Finished with aromatic garlic, thyme, and bay leaf, each spoonful offers a delightful burst of rustic flavors and satisfying texture.

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NUTRITION

563kcal
Protein
36.7g
Fat
7.9g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked cannellini beans (~180g)

1/2 cup cooked chickpeas (~82g)

100g extra-firm tofu, cubed

1 medium onion, chopped

1 large carrot, diced

2 stalks celery, sliced

1 cup diced tomatoes (canned, no salt added)

2 cups fresh spinach

2 cups vegetable broth

2 garlic cloves, minced

1 bay leaf

1 tsp dried thyme

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PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Sauté the chopped onion, carrot, and celery until they begin to soften, about 5 minutes.

  • 3

    Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.

  • 4

    Add the diced tomatoes, vegetable broth, bay leaf, cannellini beans, and chickpeas to the pot. Bring the mixture to a simmer.

  • 5

    Carefully fold in the cubed tofu and spinach, allowing the spinach to wilt and the tofu to warm through.

  • 6

    Season with salt and pepper to taste and let the stew simmer for another 10 minutes so the flavors meld.

  • 7

    Remove the bay leaf, adjust seasoning as needed, and serve hot.

Hearty Herb-Packed Vegetable Stew

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

Hearty Herb-Packed Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Hearty Herb-Packed Vegetable Stew

Savor a warm, nourishing bowl of vegetable stew brimming with herbs and a blend of protein-rich legumes and tofu. This comforting dish features tender pieces of caramelized onion, carrot, and celery combined with a medley of cannellini beans, chickpeas, and firm tofu in a savory vegetable broth enriched with vibrant diced tomatoes and fresh spinach. Finished with aromatic garlic, thyme, and bay leaf, each spoonful offers a delightful burst of rustic flavors and satisfying texture.

NUTRITION

563kcal
Protein
36.7g
Fat
7.9g
Carbs
92.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked cannellini beans (~180g)

1/2 cup cooked chickpeas (~82g)

100g extra-firm tofu, cubed

1 medium onion, chopped

1 large carrot, diced

2 stalks celery, sliced

1 cup diced tomatoes (canned, no salt added)

2 cups fresh spinach

2 cups vegetable broth

2 garlic cloves, minced

1 bay leaf

1 tsp dried thyme

PREPARATION

  • 1

    Heat a large pot over medium heat and add a splash of water or a minimal amount of oil if desired.

  • 2

    Sauté the chopped onion, carrot, and celery until they begin to soften, about 5 minutes.

  • 3

    Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.

  • 4

    Add the diced tomatoes, vegetable broth, bay leaf, cannellini beans, and chickpeas to the pot. Bring the mixture to a simmer.

  • 5

    Carefully fold in the cubed tofu and spinach, allowing the spinach to wilt and the tofu to warm through.

  • 6

    Season with salt and pepper to taste and let the stew simmer for another 10 minutes so the flavors meld.

  • 7

    Remove the bay leaf, adjust seasoning as needed, and serve hot.