YOUR SOLIN GENERATED RECIPE
Creamy White Bean Stew with Leafy Greens and Roasted Potatoes
A hearty, vegan stew featuring creamy white beans simmered in a savory vegetable broth, accented with aromatic garlic and onion. Tender pieces of extra firm tofu add a boost of protein while delicate roasted baby potatoes and nutrient-packed kale bring texture and freshness to the dish. A subtle drizzle of olive oil and a blend of spices complete this comforting, flavor-packed dinner.
INGREDIENTS
0.75 cup Cannellini Beans (180g)
290g Extra Firm Tofu
50g Baby Potatoes
2 cups Kale
50g Yellow Onion
2 cloves Garlic
0.25 tsp Olive Oil
1 cup Vegetable Broth
1 tsp Smoked Paprika
1 tsp Dried Thyme
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Toss the baby potatoes with a tiny drizzle of olive oil, a pinch of salt, and smoked paprika, then spread them on a baking sheet. Roast for 20-25 minutes or until golden and tender.
While the potatoes roast, drain and rinse the cannellini beans if using canned, and cut the tofu into 1-inch cubes.
In a large pot, heat a small splash of water or a tiny bit of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and aromatic.
Add the tofu cubes to the pot and gently stir, allowing them to warm and take on a bit of the garlicky flavor.
Pour in the vegetable broth and add the cannellini beans along with the dried thyme. Bring the mixture to a simmer and let it cook for about 8-10 minutes so the flavors meld together.
Stir in the chopped kale and let it wilt for an additional 3-4 minutes. Taste and season with salt and black pepper as needed.
Once the potatoes are roasted, gently fold them into the stew. Serve hot, enjoying the creamy textures, savory broth, and the delightful mix of tender greens and roasted potatoes.