Tuscan Bean Soup & Salad

Every Thursday I scour the internet and my cookbooks for three dinner recipes for the week. On Fridays, Sully and I venture out to Target or Whole Foods to get all the ingredients. I’m loving our new system. I used a meal delivery service for months after Sully was born (they would send me recipes and ingredients, and I’d do the cooking), because it was just too difficult to find time to meal plan and go grocery shopping with him. I love that I’m no longer dependent on a service for our meals, and we are still eating healthy, home-cooked food.

My favorite meal from this week was this Tuscan Bean Soup. It was surprisingly flavorful and hearty, and super easy to make. I pre-chopped my veggies while Sully napped, and finished up the recipe after he went to bed for the night. I also had to squeeze in a four mile treadmill run before we could eat dinner. Cooking on nights I do my treadmill run is always hard to fit in, so I have to make something quick and easy!

I almost always add a side salad to the meal. Typically it goes something like this:

Quick Side Salad

Ingredients (2 servings)
Arugula (about 3 handfuls)
Cherry Tomatoes (cut in half)
Olive Oil
Balsamic Vinegar
Walnuts (toast in pan over medium heat for a few minutes; no oil needed)
Feta Cheese

Add arugula and cherry tomatoes to a medium bowl. Drizzle balsamic vinegar and olive oil over and mix it all together. Add salt and pepper to taste. Plate and top with toasted walnuts and feta cheese.