Minestrone soup with beans and leafy salad
Lunch
510 kcal
Prep time: 13 min Protein 24 · Fat 14 · Carbs 72
Ingredients
- soup: 1 deep bowl, about 350 g
- cooked beans: 3/4 cup, about 90 g
- salad: 1 large bowl, about 150 g
- olive oil: 1 tbsp, about 5 g
Instructions
- Measure out the cooked grain or legumes and the protein.
- Chop the vegetables and herbs.
- Assemble in a bowl, add the dressing and toss before serving.
Nutrition
510 kcal
Protein 24 g
Fat 14 g
Carbs 72 g
No common allergens
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.
- Olive oil can be swapped for avocado 50-60 g or nuts 15 g.