Servings: 4 meals
Calories: 396kcal
Ingredients
- 3 slices gluten-free sourdough bread
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 6 tablespoon diced garlic
- 6 ounces tomato paste
- 4 cups vegetable stock
- 28 ounces crushed fire-roasted tomatoes
- ½ cup orzo pasta
- ⅓ cup hemp hearts
- ½ cup basil roughly chopped + garnish
Instructions
- Preheat oven to 250° Fahrenheit. Cut the sourdough into cubes, place on a large baking sheet, and place in the oven for 20 minutes, tossing after 10 minutes, until bread is crunchy.
- While the bread is in the oven, heat a large pot over medium-high heat. Add in the olive oil, onions, carrots, salt, and pepper, cooking for 5 minutes until the vegetables are soft, and the onions are translucent. Add in the garlic and cook 1 minute more.
- Add in the tomato paste, mixing with the vegetables, then add 1 cup of the vegetable stock. Mix well, until the tomato paste has broken up and is not lumpy. Add in the remaining vegetable stock and crushed tomatoes. Mix well.
- To the tomato mixture, add in the orzo pasta, and hemp hearts. Bring to a boil, then turn the heat down to low, simmering for 10 minutes, or until the orzo has plumped and is tender.
- Remove from heat and allow to cool slightly about 5 minutes. Add in the basil, and mix well. Divide among 4 dual-compartment Meal Prep On Fleek containers, and top with more basil leaves for garnish. Add sourdough croutons to the small compartment, and you have 4 meals ready to go!
Notes
Nutrition for 1 out of 4 servings:
19.8g Protein | 66.7g Carbs | 7g Fat | 12.2g Fiber | 396 Calories
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Recipe courtesy of our friend:
Natalie Wiser-Orozco of The Devil Wears Parsley
Nutrition
Serving: 1meal | Calories: 396kcal | Carbohydrates: 66.7g | Protein: 19.8g | Fat: 7g | Fiber: 12.2g
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