Name: Creamy Tuscan Kale and White Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup White Beans; 100g Firm Tofu; 2 cups chopped Kale; 1/2 cup Diced Tomatoes; 1/4 cup chopped Onion; 2 cloves Garlic; 1 cup Vegetable Broth; 2 tbsp Cashew Cream; 1 tsp Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

A luscious bowl of creamy Tuscan kale and white bean soup, where tender kale meets hearty white beans and soft tofu in a velvety cashew cream broth. This comforting dish is spiced with garlic and onion, enriched with tangy tomatoes, and finished with a drizzle of olive oil for a balanced, satisfying meal perfect any time of day.

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NUTRITION

Protein

32.7g

Fat

20.6g

Carbs

66.9g

SERVINGS

1 serving

INGREDIENTS

1 cup White Beans

100g Firm Tofu

2 cups chopped Kale

1/2 cup Diced Tomatoes

1/4 cup chopped Onion

2 cloves Garlic

1 cup Vegetable Broth

2 tbsp Cashew Cream

1 tsp Olive Oil

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PREPARATION

1
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2
Add the diced tomatoes to the pot and cook for 2 minutes, allowing the flavors to meld.
3
Stir in the white beans and vegetable broth, bringing the mixture to a gentle simmer.
4
Add the chopped kale to the simmering broth and cover the pot, allowing the kale to wilt, about 4-5 minutes.
5
Cube the firm tofu and add it to the soup. Allow it to warm through for another 2 minutes.
6
Stir in the cashew cream to give the soup its signature creamy texture. Season with salt and pepper to taste.
7
Let the soup simmer for an additional 2-3 minutes, then remove from heat.
8
Serve hot, enjoying the hearty and comforting blend of textures and flavors.