Meal Details
1. Tuscan white bean soup
806cal, 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. Caprese salad
497cal, 29p, 17c, 32f (per meal)
9 1/3 tbsp (140mL)
2 1/3 cup leaves, whole (56g)
4 2/3 cup cherry tomatoes (695g)
4 2/3 package (5.5 oz) (723g)
14 oz (397g)
Recipe has been scaled from original by 4.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.