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; 0.5 cup chopped Red Bell Pepper; 1 tablespoon Cannellini Beans; 0.6 cup Vegetable Broth; 1 tablespoon Olive Oil; 0.5 teaspoon Dried Oregano

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

Oven-roasted zucchini and peppers simmered with creamy cannellini beans in a light herb broth, finished with a drizzle of extra virgin olive oil for a silky finish.

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NUTRITION

Protein

Fat

14.7g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1 tablespoon Cannellini Beans

0.6 cup Vegetable Broth

1 tablespoon Olive Oil

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat oven to 400 degrees Fahrenheit.
2
Dice zucchini and red bell pepper into bite-sized pieces.
3
Toss vegetables with half the olive oil and dried oregano on a baking sheet.
4
Roast for 15 minutes until tender and slightly charred.
5
In a small saucepan, combine vegetable broth and cannellini beans.
6
Bring to a gentle simmer over medium heat.
7
Stir in the roasted vegetables and remaining olive oil.
8
Season with a pinch of sea salt and serve warm.