Meal Details
1. Tuscan white bean soup
202cal, 10p, 25c, 4f (per meal)
2 cup(s) (60g)
4 cup(s) (mL)
4 dash (1g)
1 tbsp (11g)
1 can(s) (439g)
1 stalk, large (11"-12" long) (64g)
1 large (72g)
4 clove(s) (12g)
1 tbsp (15mL)
1 small (70g)
1
Heat oil in a large pot over medium heat. Add the onion and garlic and fry for about 5 minutes until softened. Add the carrots and celery and cook another 8-10 minutes, stirring occasionally.
2
Add the broth, white beans, Italian seasoning, crushed red pepper, and some salt/pepper to taste to the pot and bring to a simmer. Reduce heat to low and simmer, covered, for 15 minutes.
3
Stir in spinach and cook until wilted, about 2 minutes.
4
Serve.
2. Pita bread
78cal, 3p, 14c, 0f (per meal)
4 pita, small (4" dia) (112g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cut pita into triangles and serve. If desired, pitas can also be warmed by microwaving or placing them in a warm oven or toaster oven.
3. Simple mixed greens and tomato salad
151cal, 3p, 10c, 9f (per meal)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Mix greens, tomatoes, and dressing in a small bowl. Serve.