Meal Details
1. Tuscan white bean soup
605 cals, 29p, 74c, 13f (per meal)
6 cup(s) (180g)
12 cup(s) (mL)
1/2 tbsp (3g)
3 tbsp (32g)
3 can(s) (1317g)
3 stalk, large (11"-12" long) (192g)
3 large (216g)
12 clove(s) (36g)
3 tbsp (45mL)
3 small (210g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
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
115 cals, 4p, 21c, 1f (per meal)
6 pita, small (4" dia) (168g)
Recipe has been scaled from original by 3x. 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.