Meal Details
1. Tuscan white bean soup
805 cals, 38p, 98c, 17f (per meal)
8 cup(s) (240g)
16 cup(s) (mL)
2 tsp (4g)
4 tbsp (43g)
4 can(s) (1756g)
4 stalk, large (11"-12" long) (256g)
4 large (288g)
16 clove(s) (48g)
4 tbsp (60mL)
4 small (280g)
Recipe has been scaled from original by 4x. 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. Greek salad
145 cals, 2p, 6c, 12f (per meal)
1 tsp (4g)
1 tbsp (15mL)
3 tbsp (45mL)
1/2 cup (70g)
2 small whole (2-2/5" dia) (182g)
1 small (70g)
1 cucumber (8-1/4") (301g)
1
In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.
2
Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.