Name: Roasted Vegetable and White Bean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup chopped Zucchini; 1/2 cup chopped Carrots; 1/2 cup chopped Red Bell Pepper; 1/4 cup chopped White Onion; 2 tablespoons Extra Virgin Olive Oil; 1.5 tablespoons Cannellini Beans; 1/2 cup Diced Tomatoes; 1 cup Vegetable Broth; 1 clove Garlic, minced

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

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and White Bean Stew

Hearty vegetables and white beans simmered in a light tomato broth, finished with a drizzle of extra virgin olive oil for a silky, rich texture.

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NUTRITION

Protein

6.8g

Fat

28g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Zucchini

1/2 cup chopped Carrots

1/2 cup chopped Red Bell Pepper

1/4 cup chopped White Onion

2 tablespoons Extra Virgin Olive Oil

1.5 tablespoons Cannellini Beans

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F.
2
Chop the zucchini, carrots, red pepper, and onion into uniform bite-sized pieces.
3
Toss the vegetables with one tablespoon of olive oil, salt, and pepper on a large baking sheet.
4
Roast the vegetables for 20 minutes or until they are tender and slightly caramelized.
5
While the vegetables roast, combine the vegetable broth, diced tomatoes, minced garlic, and cannellini beans in a medium pot.
6
Bring the liquid to a gentle simmer over medium heat for about 10 minutes to allow the flavors to meld.
7
Stir the roasted vegetables into the pot and simmer for an additional 2 minutes.
8
Ladle the stew into a bowl and finish with the remaining tablespoon of olive oil for a rich, silky finish.