Vegetable-Bean Soup
Tomatoes and Cucumber Salad
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Ingredients
- 8 oz high-protein elbow macaroni
- 2 leeks, chopped (white and light green parts only)
- 2 Tbsp olive oil
- 1 (8-oz) pkg sliced mushrooms
- ½ tsp salt
- ½ tsp pepper
- ½ lb asparagus, cut into ½-inch pieces
- 5 cups vegetable broth
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 cup frozen green peas
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook leeks in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender.
- Add mushrooms, salt, and pepper; cook 5 minutes or until mushrooms are browned.
- Add asparagus; cook 1 minute. Add broth; bring to a boil.
- Stir in pasta, beans, and peas; cook 3 minutes or until beans and peas are thoroughly heated.
Side Dish Ingredients
- 2 Roma tomatoes, sliced
- 1 English cucumber, sliced
- ¼ cup fresh parsley leaves
- 3 Tbsp olive oil
- 2 Tbsp white wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 1 clove garlic
Side Dish Instructions
- Arrange tomatoes and cucumber on a platter.
- Process parsley and remaining ingredients in a food processor until smooth, scraping sides as needed. Pour over tomatoes and cucumber.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
292
|
70
|
362
|
| Fat (g) | 6 | 7 | 13 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 15 | 1 | 16 |
| Carb (g) | 50 | 2 | 52 |
| Fiber (g) | 10 | 1 | 11 |
| Sodium (mg) | 707 | 100 | 807 |
Low Calorie Meal Plan
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