May 6, 2020
Healthy Tuscan Bean Soup
Tuscan Bean Soup is the perfect one pot meal for stormy weather and busy weeknights! Also, it’s super healthy! Save some and freeze ahead for next time.
INGREDIENTS
- 1 large red onion
- 1 clove garlic
- 1 carrot
- 2 sticks celery
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 600ml well-flavoured vegetable stock
- Handful of chopped parsley
- 400g can borlotti beans, drained and rinsed
- 400g can cannellini beans, drained and rinsed
- 75g small pasta shapes of your choice, optional
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- PREPARE your veg by chopping
- HEAT the oil in a large non-stick saucepan
- SAUTE the onion for about 5 mins or until soft.
- STIR in the garlic, carrot and celery and cook for a further 5 mins.
- ADD the tomatoes, tomato purée, stock and seasoning.
- BRING to the boil, then reduce the heat to a simmer, cover and cook, stirring occasionally, for 20 mins or until the vegetables are soft.
- REMOVE half of the vegetable mixture and blend until smooth in a food processor. Return to the pan.
- ADD the beans & pasta, and simmer for a further 10 mins or until the pasta is cooked.
- If using pasta add an extra 200ml of water
- Serve & garnish with some chopped parsley
- Prep: 15 mins
- Cooking: 30 mins
- Difficulty: easy
- Serves: 4-6
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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