Hearty Slow-Cooked White Bean and Herb Casserole

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

Hearty Slow-Cooked White Bean and Herb Casserole

YOUR SOLIN GENERATED RECIPE

Hearty Slow-Cooked White Bean and Herb Casserole

A warming, savory casserole featuring creamy white beans and firm tofu melded with aromatic herbs, tender kale, and sweet tomatoes. Finished with a light egg white topping, this comforting dish has a richly layered flavor profile perfect for a nourishing dinner any day.

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NUTRITION

439kcal
Protein
36.1g
Fat
6.8g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (cooked)

100 g Firm Tofu

1 cup chopped Kale

1/2 cup Diced Tomatoes

1/4 cup diced Onion

2 cloves Garlic, minced

1/2 cup Low-Sodium Vegetable Broth

3 Egg Whites

Mixed Fresh Herbs & Bay Leaf (to taste)

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Rinse and drain the cooked white beans if using canned, or ensure they are pre-cooked.

  • 2

    Heat a non-stick skillet over medium heat. Lightly sauté the diced onion and minced garlic until translucent and aromatic.

  • 3

    Transfer the sautéed onion and garlic to a slow cooker. Add the white beans, cubed firm tofu, chopped kale, and diced tomatoes.

  • 4

    Pour in the low-sodium vegetable broth. Add a bay leaf and a small handful of fresh chopped herbs such as thyme and rosemary. Season with salt and pepper.

  • 5

    Cover the slow cooker and cook on low for 3-4 hours, allowing the flavors to meld and the beans and tofu to become tender.

  • 6

    Just before serving, lightly whisk the egg whites and gently pour them over the casserole in the slow cooker. Cover and let stand for 5 minutes (the residual heat will softly cook the egg whites), or alternatively, gently heat in a skillet while stirring, until the egg whites are just set.

  • 7

    Serve warm, garnished with extra fresh herbs if desired.

Hearty Slow-Cooked White Bean and Herb Casserole

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

Hearty Slow-Cooked White Bean and Herb Casserole

YOUR SOLIN GENERATED RECIPE

Hearty Slow-Cooked White Bean and Herb Casserole

A warming, savory casserole featuring creamy white beans and firm tofu melded with aromatic herbs, tender kale, and sweet tomatoes. Finished with a light egg white topping, this comforting dish has a richly layered flavor profile perfect for a nourishing dinner any day.

NUTRITION

439kcal
Protein
36.1g
Fat
6.8g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans (cooked)

100 g Firm Tofu

1 cup chopped Kale

1/2 cup Diced Tomatoes

1/4 cup diced Onion

2 cloves Garlic, minced

1/2 cup Low-Sodium Vegetable Broth

3 Egg Whites

Mixed Fresh Herbs & Bay Leaf (to taste)

Salt and Pepper (to taste)

PREPARATION

  • 1

    Rinse and drain the cooked white beans if using canned, or ensure they are pre-cooked.

  • 2

    Heat a non-stick skillet over medium heat. Lightly sauté the diced onion and minced garlic until translucent and aromatic.

  • 3

    Transfer the sautéed onion and garlic to a slow cooker. Add the white beans, cubed firm tofu, chopped kale, and diced tomatoes.

  • 4

    Pour in the low-sodium vegetable broth. Add a bay leaf and a small handful of fresh chopped herbs such as thyme and rosemary. Season with salt and pepper.

  • 5

    Cover the slow cooker and cook on low for 3-4 hours, allowing the flavors to meld and the beans and tofu to become tender.

  • 6

    Just before serving, lightly whisk the egg whites and gently pour them over the casserole in the slow cooker. Cover and let stand for 5 minutes (the residual heat will softly cook the egg whites), or alternatively, gently heat in a skillet while stirring, until the egg whites are just set.

  • 7

    Serve warm, garnished with extra fresh herbs if desired.