Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Enjoy a warm, hearty bowl of Creamy Tuscan Kale and White Bean Soup featuring tender kale, creamy white beans, red lentils for an extra protein boost, and a touch of sun-dried tomato for a tangy pop. Finished with a drizzle of olive oil and a sprinkle of nutritional yeast, this comforting soup is perfect for breakfast, lunch, or dinner.

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NUTRITION

522kcal
Protein
36g
Fat
7.7g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, low sodium)

1 cup chopped Kale

0.5 cup cooked Red Lentils

1 cup Low Sodium Vegetable Broth

0.25 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Sun-Dried Tomatoes

1/4 cup chopped Onion

1 clove Garlic

2 tbsp Nutritional Yeast

Pinch Sea Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

  • 2

    Stir in the sun-dried tomatoes and let them cook for about a minute to release their flavor.

  • 3

    Add the white beans, red lentils, kale, and vegetable broth to the pot. Bring the mixture to a gentle simmer.

  • 4

    Cover the pot and let it simmer for about 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 5

    Stir in the unsweetened almond milk and nutritional yeast to create a creamy texture. Adjust salt and pepper to taste.

  • 6

    Allow the soup to heat through for an additional 2-3 minutes before serving. Enjoy warm.

Creamy Tuscan Kale and White Bean Soup

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

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Enjoy a warm, hearty bowl of Creamy Tuscan Kale and White Bean Soup featuring tender kale, creamy white beans, red lentils for an extra protein boost, and a touch of sun-dried tomato for a tangy pop. Finished with a drizzle of olive oil and a sprinkle of nutritional yeast, this comforting soup is perfect for breakfast, lunch, or dinner.

NUTRITION

522kcal
Protein
36g
Fat
7.7g
Carbs
84.1g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans (canned, low sodium)

1 cup chopped Kale

0.5 cup cooked Red Lentils

1 cup Low Sodium Vegetable Broth

0.25 cup Unsweetened Almond Milk

1 tsp Olive Oil

2 tbsp Sun-Dried Tomatoes

1/4 cup chopped Onion

1 clove Garlic

2 tbsp Nutritional Yeast

Pinch Sea Salt

Pinch Black Pepper

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.

  • 2

    Stir in the sun-dried tomatoes and let them cook for about a minute to release their flavor.

  • 3

    Add the white beans, red lentils, kale, and vegetable broth to the pot. Bring the mixture to a gentle simmer.

  • 4

    Cover the pot and let it simmer for about 15-20 minutes, or until the lentils are tender and the flavors meld together.

  • 5

    Stir in the unsweetened almond milk and nutritional yeast to create a creamy texture. Adjust salt and pepper to taste.

  • 6

    Allow the soup to heat through for an additional 2-3 minutes before serving. Enjoy warm.