Bean soup with whole grain bread

Ingredients

• cooked beans: 3/4 cup, about 150 g
• soup: 1 deep bowl, about 200 g
• vegetables: 1 large plate, about 80 g
• whole grain bread: 1 slice, about 40 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Measure out the legumes, grain and vegetables.
2. Braise the vegetables, then add the main component and spices.
3. Cook until done and divide into the specified serving.

Nutrition

Contains: Gluten

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.

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