Use white beans as a warm spread, a cold salad, a pasta partner, a soup thickener and a skillet addition. Keep bread dry until dinner and cook Friday’s potatoes fresh.
Recipe totals, pantry deductions and example packages stay separate. Package sizes below are editable; 0 means buy exact weight.
White beansdrained · g
1440g6 × 240g
Need 1320g · Pantry used 0g · Net 1320g · Remaining 120g
Example package: 240g usable quantity. Confirm label/edible weight.
Plain breadcooked · g
800g2 × 400g
Need 540g · Pantry used 0g · Net 540g · Remaining 260g
Reference loaf: wheat, water, yeast, salt. Actual products may differ.
Fresh tomatoesraw · g
600gexact edible weight
Need 600g · Pantry used 0g · Net 600g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Garlicraw · g
26gexact edible weight
Need 26g · Pantry used 0g · Net 26g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Lemon juiceraw · ml
250ml1 × 250ml
Need 65ml · Pantry used 0ml · Net 65ml · Remaining 185ml
Example package: 250ml usable quantity. Confirm label/edible weight.
Olive oilraw · ml
500ml1 × 500ml
Need 75ml · Pantry used 0ml · Net 75ml · Remaining 425ml
Example package: 500ml usable quantity. Confirm label/edible weight.
Saltdry · g
250g1 × 250g
Need 15g · Pantry used 0g · Net 15g · Remaining 235g
Example package: 250g usable quantity. Confirm label/edible weight.
Black pepperdry · g
50g1 × 50g
Need 5g · Pantry used 0g · Net 5g · Remaining 45g
Example package: 50g usable quantity. Confirm label/edible weight.
Cucumberraw · g
150gexact edible weight
Need 150g · Pantry used 0g · Net 150g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Onionsraw · g
500g1 × 500g
Need 290g · Pantry used 0g · Net 290g · Remaining 210g
Example package: 500g usable quantity. Confirm label/edible weight.
Pastadry · g
500g1 × 500g
Need 160g · Pantry used 0g · Net 160g · Remaining 340g
Example package: 500g usable quantity. Confirm label/edible weight.
Zucchiniraw · g
350gexact edible weight
Need 350g · Pantry used 0g · Net 350g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Bell pepperraw · g
400gexact edible weight
Need 400g · Pantry used 0g · Net 400g · Remaining 0g
Buy exact edible weight; record any trimming losses.
Canned tomatoescanned · g
400g1 × 400g
Need 200g · Pantry used 0g · Net 200g · Remaining 200g
Example package: 400g usable quantity. Confirm label/edible weight.
Ground paprikadry · g
40g1 × 40g
Need 2g · Pantry used 0g · Net 2g · Remaining 38g
Example package: 40g usable quantity. Confirm label/edible weight.
Potatoesraw · g
1000g1 × 1000g
Need 400g · Pantry used 0g · Net 400g · Remaining 600g
Example package: 1000g usable quantity. Confirm label/edible weight.
Cabbageraw · g
800g1 × 800g
Need 300g · Pantry used 0g · Net 300g · Remaining 500g
Example package: 800g usable quantity. Confirm label/edible weight.
Recipe water: 650ml. Extra pasta processing water: about 2L per two servings per pasta dinner; chickpea warming water: 10–20ml per two servings. Processing water is separate and not a store purchase.
Your prep & storage plan
Use white beans as a warm spread, a cold salad, a pasta partner, a soup thickener and a skillet addition. Keep bread dry until dinner and cook Friday’s potatoes fresh.
Prep begins at 19:00 on the day before your first dinner. Active work and waiting are scheduled separately.
Choose what to make ahead, then apply changes. Prepare everything else fresh on its dinner day. Weigh each finished batch and divide it into its labelled equal shares.
Garlic white bean spread
Prep ahead
1 equal share · 2 servings per share
Mon, Oct 5: Creamy white bean and tomato toast
Prepare this component
300g White beans
8g Garlic
15ml Olive oil
3g Salt
1g Black pepper
Mince 8g garlic. Heat 15ml olive oil in a saucepan over medium-low heat and stir garlic for 30 seconds until fragrant without browning. Add 300g white beans, 3g salt and 1g black pepper with a splash of processing water.
Cook for 5–7 minutes, stirring until steaming, then mash about two-thirds with a fork. The spread should hold a soft mound. If thin, simmer uncovered briefly; if stiff, loosen with a small splash of processing water.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Cut 250g fresh tomatoes into 1cm dice and drain loose juice. Stir 20ml lemon juice into the hot bean spread.
Toast 200g plain bread in a dry skillet over medium heat for 1–2 minutes per side until crisp. Spread the warm beans over the toast and add the raw tomato. Serve immediately so the base does not become soggy.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Roast pepper bean soup
Prep ahead
1 equal share · 2 servings per share
Thu, Oct 8: Roast pepper and white bean soup
Prepare this component
400g Bell pepper
150g Onions
300g White beans
200g Canned tomatoes
10g Garlic
2g Ground paprika
500ml Recipe water
15ml Olive oil
3g Salt
1g Black pepper
Heat the oven to 220°C. Halve 400g bell pepper, removing stems and seeds; cut 150g onions into 2cm wedges. Toss with 15ml olive oil and place peppers skin-side up with onion beside them. Roast for 25–30 minutes until pepper skins blister in patches and flesh softens. Turn onion halfway; move browned pieces aside.
Let peppers cool just enough to handle, about 5 minutes. Pull off loose blackened skin where it lifts easily, then chop flesh and onion into 1cm pieces. Put in a pot with 300g white beans, 200g canned tomatoes, minced 10g garlic, 2g ground paprika, 500ml recipe water, 3g salt and 1g black pepper.
Simmer over medium-low heat for 10 minutes until garlic is tender and beans steam throughout. Mash half the beans against the pot to thicken the soup. If too watery, simmer uncovered; if thick, add a little processing water. No blender is needed.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Toast 160g plain bread in a dry skillet or the warm oven until lightly crisp. Ladle soup into bowls and serve toast separately.
Freeze promptly on preparation day for dinners outside the refrigerated window. Texture may soften after freezing; keep the fresh finish separate.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Freeze promptly when the plan calls for it.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Cabbage, potato and bean skillet
Cook fresh
1 equal share · 2 servings per share
Fri, Oct 9: Cabbage and white bean potatoes
Prepare this component
400g Potatoes
300g Cabbage
240g White beans
100g Onions
15ml Olive oil
3g Salt
1g Black pepper
150ml Recipe water
Cut 400g potatoes into 1cm cubes, 300g cabbage into 5mm ribbons and 100g onions into 5mm dice. Heat 15ml olive oil in a deep skillet over medium heat. Soften onion for 3 minutes without browning.
Add potatoes and 150ml recipe water. Bring to a simmer, cover and reduce to medium-low for 12–15 minutes, stirring halfway, until a fork enters the cubes with slight resistance. If liquid disappears while potatoes are firm, add a small splash of processing water and cover again.
Add cabbage, 240g white beans, 3g salt and 1g black pepper. Cover for 5–8 minutes until potato centres are fully tender and beans steam throughout. Uncover and cook for 2 minutes if liquid pools in the bottom.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches.
Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Finish at dinner
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Fold gently so the beans stay mostly whole. Spoon onto plates, scraping up the soft onion and pan juices.
Refrigerate for up to 72 hours; potato texture is better without freezing. Reheat gently with a splash of water.
Refrigerated planning window: up to 72 hours, shortened by any earlier product or opened-food limit. Keep refrigerated; this component is not planned for freezing.
Apply pantry and dinner changes first. Then confirm the actual finish time and storage. Recording consumes allocated raw stock once and preserves this batch’s original shares.
Leave blank to use the end of this plan’s prep session.
Prepare Garlic white bean spread in 1 load(s). Mince 8g garlic. Heat 15ml olive oil in a saucepan over medium-low heat and stir garlic for 30 seconds until fragrant without browning. Add 300g white beans, 3g salt and 1g black pepper with a splash of processing water. Cook for 5–7 minutes, stirring until steaming, then mash about two-thirds with a fork. The spread should hold a soft mound. If thin, simmer uncovered briefly; if stiff, loosen with a small splash of processing water. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
19:17–19:22
Divide Garlic white bean spread into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
19:22–20:12
Prepare Roast pepper bean soup in 1 load(s). Heat the oven to 220°C. Halve 400g bell pepper, removing stems and seeds; cut 150g onions into 2cm wedges. Toss with 15ml olive oil and place peppers skin-side up with onion beside them. Roast for 25–30 minutes until pepper skins blister in patches and flesh softens. Turn onion halfway; move browned pieces aside. Let peppers cool just enough to handle, about 5 minutes. Pull off loose blackened skin where it lifts easily, then chop flesh and onion into 1cm pieces. Put in a pot with 300g white beans, 200g canned tomatoes, minced 10g garlic, 2g ground paprika, 500ml recipe water, 3g salt and 1g black pepper. Simmer over medium-low heat for 10 minutes until garlic is tender and beans steam throughout. Mash half the beans against the pot to thicken the soup. If too watery, simmer uncovered; if thick, add a little processing water. No blender is needed. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
20:12–20:17
Divide Roast pepper bean soup into 1 labelled Y/1 shares. Chill promptly in shallow containers; refrigerate or freeze within 2 hours, or 1 hour above 32°C.
Storage and dinner-day reminders
Creamy white bean and tomato toast · Mon, Oct 5
Refrigerate · portion Y/1. Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Planned refrigerated interval: 22.6 hours.
Roast pepper and white bean soup · Thu, Oct 8
Freeze promptly on prep day · portion Y/1. Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
Planned move to the fridge: 2026-10-07 at 20:00. Follow the component’s finishing instructions.
Chill perishable food promptly in shallow containers: within two hours, or one hour above 32°C. Fridge ≤4°C; freezer ≤−18°C. Follow each component’s storage and finishing instructions; raw vegetables and cold sauces are kept separate. A temperature check cannot undo unsafe storage. Storage guide & sources
Portion labels
Y is the actual measured finished batch. Y/N means one of N equal shares; it is not an estimated cooked weight. Planned labels need the actual finish time when you prepare the food.
Garlic white bean spread
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 19:22
Storage
refrigerated
Use by
2026-10-07 at 19:22
Dinner
Mon, Oct 5
Creamy white bean and tomato toast
Refrigerate promptly at 4°C or below. Reheat cooked food to 74°C, checked with a thermometer.
Roast pepper bean soup
planned
Share 1 · Y/1 · 2 servings
Planned prep finish
2026-10-04 at 20:17
Storage
frozen
Freeze promptly
2026-10-04 at 20:17
Planned move to fridge
2026-10-07 at 20:00
Use by
2026-10-08 at 20:00
Dinner
Thu, Oct 8
Roast pepper and white bean soup
Freeze promptly at −18°C; thaw in the refrigerator. Reheat cooked food to 74°C, checked with a thermometer.
What remains
These amounts come from this plan. Package surplus assumes you buy the listed quantities. Keep actual purchase amounts and product labels up to date.
Unallocated ingredients
White beans120g · drainedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Plain bread260g · cookedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Lemon juice185ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Olive oil425ml · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Salt235g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Black pepper45g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Onions210g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Pasta340g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Canned tomatoes200g · cannedSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Ground paprika38g · drySurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Potatoes600g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Cabbage500g · rawSurplus from the planned purchase
Package surplus if you buy the listed amount. Record the actual package use-by and opening date; keep it separate from existing lots.
Prepared shares
No prepared shares are reserved. Skipping or replacing a dinner keeps its already prepared share here.
Before you cook
Reference packaged-food ingredients may differ by brand. Check actual labels and cross-contact information. Exclusions filter recipe ingredients and cannot certify allergy safety.
Five dinners, step by step
01
Mon, Oct 5
Creamy white bean and tomato toast
2 servings · 18 min active (base recipe) · 10 min planned finish · stove · Warm wraps and toast
Garlic white beans become a warm coarse spread, with diced fresh tomato added to crisp toast.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Garlic white bean spread: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 19:22.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Cut 250g fresh tomatoes into 1cm dice and drain loose juice. Stir 20ml lemon juice into the hot bean spread.
Toast 200g plain bread in a dry skillet over medium heat for 1–2 minutes per side until crisp. Spread the warm beans over the toast and add the raw tomato. Serve immediately so the base does not become soggy.
Full method for cooking fresh
Mince 8g garlic. Heat 15ml olive oil in a saucepan over medium-low heat and stir garlic for 30 seconds until fragrant without browning. Add 300g white beans, 3g salt and 1g black pepper with a splash of processing water.
Cook for 5–7 minutes, stirring until steaming, then mash about two-thirds with a fork. The spread should hold a soft mound. If thin, simmer uncovered briefly; if stiff, loosen with a small splash of processing water.
Cut 250g fresh tomatoes into 1cm dice and drain loose juice. Stir 20ml lemon juice into the hot bean spread.
Toast 200g plain bread in a dry skillet over medium heat for 1–2 minutes per side until crisp. Spread the warm beans over the toast and add the raw tomato. Serve immediately so the base does not become soggy.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
02
Tue, Oct 6
Tomato, bread and bean salad
2 servings · 20 min active (base recipe) · 25 min planned finish · stove · Cold salads and bowls
Toasted bread absorbs just enough tomato dressing while white beans make the salad substantial.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Tear 180g plain bread into 2cm pieces. Dry-toast in a broad skillet over medium-low heat for 5–7 minutes, turning often, until the edges are crisp. Spread on a plate to cool; lower the heat if small pieces brown early.
Cut 350g fresh tomatoes into 2cm chunks, 150g cucumber into 1cm cubes and 40g onions into fine 3mm dice. Put in a bowl with 3g salt; let stand for 5 minutes so a little tomato juice collects.
Drain 240g white beans. Whisk 20ml lemon juice, 15ml olive oil and 1g black pepper into the tomato juices and fold the beans into the vegetables.
Add the cooled bread and toss gently. Rest for 3–5 minutes until the outside absorbs dressing but the centre still has bite. If very juicy, lift the vegetables into a second bowl before adding bread; serve promptly and keep leftovers chilled.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.
03
Wed, Oct 7
Zucchini ribbon and lemon bean pasta
2 servings · 22 min active (base recipe) · 25 min planned finish · stove · Sauté and toss
Wide zucchini ribbons cook briefly around white beans and pasta, with lemon added off the heat.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Use a vegetable peeler to shave 350g zucchini lengthways into broad thin ribbons; cut the firm centre into 3mm strips. Mince 8g garlic. Boil about 2L processing water per two servings in a large pot.
Cook 160g pasta for the packet time, about 8–12 minutes, until firm but no longer hard in the centre. Reserve a cup of cooking water, then drain and use the emptied pot for the sauce if cooking with one pot.
Heat 15ml olive oil over medium-low heat. Stir garlic for 30 seconds without browning, then add 240g white beans, 3g salt and 1g black pepper with a spoonful of retained pasta water. Heat for 3–4 minutes until beans steam; add zucchini and toss for 2 minutes until ribbons bend but stay intact.
Add pasta and 25ml lemon juice off the heat. Toss gently with retained water a spoonful at a time until glossy. If ribbons shed excess liquid, return to medium heat briefly; avoid prolonged simmering that turns them mushy.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
04
Thu, Oct 8
Roast pepper and white bean soup
2 servings · 22 min active (base recipe) · 12 min planned finish · stove, oven · Roast trays
Roasted pepper and onion give a smoky edge to a chunky, hand-mashed white bean soup.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Roast pepper bean soup: Use the labelled share from your prep session. Planned prep finish 2026-10-04 at 20:17. Follow its thawing and finishing instructions.
Ingredient notes show how much is included in your prep share and any amount still needed fresh. The quantities on the right are the full dinner totals.
Use the labelled component for this dinner. If frozen promptly, thaw in the fridge the previous evening; if still frozen, heat gently from frozen, stirring where possible. Reheat cooked food evenly to 74°C with a thermometer before the fresh finishing steps. Add a splash of processing water if it catches, recording any extra water.
Toast 160g plain bread in a dry skillet or the warm oven until lightly crisp. Ladle soup into bowls and serve toast separately.
Full method for cooking fresh
Heat the oven to 220°C. Halve 400g bell pepper, removing stems and seeds; cut 150g onions into 2cm wedges. Toss with 15ml olive oil and place peppers skin-side up with onion beside them. Roast for 25–30 minutes until pepper skins blister in patches and flesh softens. Turn onion halfway; move browned pieces aside.
Let peppers cool just enough to handle, about 5 minutes. Pull off loose blackened skin where it lifts easily, then chop flesh and onion into 1cm pieces. Put in a pot with 300g white beans, 200g canned tomatoes, minced 10g garlic, 2g ground paprika, 500ml recipe water, 3g salt and 1g black pepper.
Simmer over medium-low heat for 10 minutes until garlic is tender and beans steam throughout. Mash half the beans against the pot to thicken the soup. If too watery, simmer uncovered; if thick, add a little processing water. No blender is needed.
Toast 160g plain bread in a dry skillet or the warm oven until lightly crisp. Ladle soup into bowls and serve toast separately.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
05
Fri, Oct 9
Cabbage and white bean potatoes
2 servings · 15 min active (base recipe) · 40 min planned finish · stove · Sauté and toss
Small potato cubes steam beneath a lid before cabbage and white beans join the pan.
Use 1 batch(es) with your 4L pot. Keep each load below 80% of capacity; roast no more than four servings per tray.
Cut 400g potatoes into 1cm cubes, 300g cabbage into 5mm ribbons and 100g onions into 5mm dice. Heat 15ml olive oil in a deep skillet over medium heat. Soften onion for 3 minutes without browning.
Add potatoes and 150ml recipe water. Bring to a simmer, cover and reduce to medium-low for 12–15 minutes, stirring halfway, until a fork enters the cubes with slight resistance. If liquid disappears while potatoes are firm, add a small splash of processing water and cover again.
Add cabbage, 240g white beans, 3g salt and 1g black pepper. Cover for 5–8 minutes until potato centres are fully tender and beans steam throughout. Uncover and cook for 2 minutes if liquid pools in the bottom.
Fold gently so the beans stay mostly whole. Spoon onto plates, scraping up the soft onion and pan juices.
The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.
Original recipes · Content edition 3 · Serving equivalents are cooking quantities. How this planner works