Tuna and White Bean Salad Zesty Mediterranean Tuna and Cannellini Bean Salad with Lemon Herb Vinaigrette Ingredients: 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed 1 (5 oz) can tuna in olive oil, drained 1/2 small red onion, thinly sliced 1/2 cup cherry tomatoes, halved 1/4 cup fresh parsley, chopped 1 tablespoon capers (optional) 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard Salt and black pepper to taste Mixed greens or arugula for serving (optional) Directions: In a large bowl, combine the white beans, tuna, red onion, cherry tomatoes, parsley, and capers (if using). In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. Pour the vinaigrette over the salad ingredients and toss gently to combine. Taste and adjust seasoning as needed. Serve immediately on its own or over a bed of mixed greens or arugula for a heartier meal. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 290 kcal | Servings: 2 servings #tunarecipes #whitebeansalad #mediterraneansalad #proteinpacked #easylunchideas #healthylunch #nourishingmeals #glutenfreeeats #quickrecipes #cannedtunaideas #mealprepideas #leanprotein #beanbased #lightandfresh #noheatingneeded #oliveoilbased #saladswithsubstance #antiinflammatoryeats #budgetmeals #simpleingredients Looking for a protein-packed lunch you can whip up in 10 minutes? This Tuna and White Bean Salad is fresh, filling, and full of flavor!

Cabbage and Potato Soup Hearty Cabbage & Potato Soup with Herbs and Garlic Butter Ingredients: 2 tablespoons unsalted butter 1 tablespoon olive oil 1 large onion, chopped 3 garlic cloves, minced 4 cups green cabbage, shredded 3 large potatoes, peeled and diced 2 carrots, sliced 5 cups vegetable or chicken broth 1 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and freshly ground black pepper, to taste 1/4 cup chopped parsley Optional: 1/2 cup heavy cream for a creamy finish Directions: Heat butter and olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and translucent, about 5 minutes. Stir in the cabbage, carrots, and potatoes. Cook for 5–7 minutes, stirring occasionally. Pour in the broth and add thyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes until the vegetables are tender. Optional: Stir in heavy cream for added richness and simmer another 2–3 minutes. Remove from heat, stir in chopped parsley, and serve warm with crusty bread. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 195 kcal | Servings: 6 servings #cabbagesoup #potatosoup #vegetariansoup #easyrecipes #homemadesoup #winterwarmers #comfortfood #glutenfree #budgetmeals #souprecipes #onepotmeals #simpleingredients #heartyvegetarian #garlicbutter #souplovers #cabbageandpotato #vegetariancomfort #rusticmeals #farmtotable #easyweeknight There's something magical about the humble pairing of cabbage and potatoes simmered in herb-infused broth 🥔🥬🍲 Cozy up with this rustic bowl!