Name: Creamy Garlic White Bean and Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Cooked Cannellini Beans; 2 cups chopped Kale; 100 grams Extra-Firm Tofu; 1/4 cup Plain Nonfat Greek Yogurt; 2 cups Low Sodium Vegetable Broth; 1 teaspoon Olive Oil; 1 small Onion, diced; 3 cloves Garlic, minced; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Garlic White Bean and Kale Soup

A hearty yet light soup featuring creamy white beans, nutrient-packed kale, and a silky blend of Greek yogurt and tofu, all infused with garlic and savory aromatics. This comforting bowl offers a beautiful balance of flavors and textures perfect for any meal time.

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NUTRITION

Protein

42.8g

Fat

11.3g

Carbs

90.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cooked Cannellini Beans

2 cups chopped Kale

100 grams Extra-Firm Tofu

1/4 cup Plain Nonfat Greek Yogurt

2 cups Low Sodium Vegetable Broth

1 teaspoon Olive Oil

1 small Onion, diced

3 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

1
Heat olive oil in a large pot over medium heat.
2
Add the diced onion and minced garlic. Sauté until translucent and fragrant, about 3-4 minutes.
3
Stir in the chopped kale and cook until it begins to wilt, approximately 2 minutes.
4
Add the cannellini beans and vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes.
5
In a blender, combine the tofu and Greek yogurt until smooth. Stir this creamy blend into the soup, mixing well to create a luscious texture.
6
Season with salt and pepper to taste. Allow the soup to heat through for another 2 minutes.
7
Serve hot, and enjoy the comforting and nutritious flavors of your creamy garlic white bean and kale soup.