Convert to 50 serving sizes using culinary math

Minestrone Soup

Serving Size:6

• 4 tablespoons extra-virgin olive oil, divided

• 1 medium yellow onion, chopped

• 2 medium carrots, peeled and chopped

• 2 medium ribs celery, chopped

• cup tomato paste

• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)

• 4 cloves garlic, pressed or minced

• teaspoon dried oregano

• teaspoon dried thyme

• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)

• 4 cups (32 ounces) vegetable broth

• 2 cups water

• 1 teaspoon fine sea salt

• 2 bay leaves

• Pinch of red pepper flakes

• Freshly ground black pepper

• 1 cup whole grain orecchiette, elbow or small shell pasta

• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 cups cooked beans

• 2 cups baby spinach, chopped kale or chopped collard greens

• 2 teaspoons lemon juice

• Freshly grated Parmesan cheese, for garnishing (optional)

Chicken and Mushroom Pasta

Serving Size:4

• 10.5oz / 300g Pasta of choice(here I use Trottole)

• 7oz / 200g Chestnut Mushrooms, quartered (or variety of choice)

• 2 Chicken Breasts (approx 7oz/200g each)

• 1 1/4 cups / 310ml Heavy/Double Cream

• 1/2 cup / 125ml Chicken Stock

• 1/4 cup / 60ml Dry White Wine

• 2oz / 60g finely grated Parmesan(save a pinch to garnish)

• 2 tbsp Unsalted Butter

• 1 tbsp Fresh Parsley, plus extra to garnish

• 1 tbsp Olive Oil

• 1 tsp Garlic Powder

• 1/2 tsp each: Dried Thyme, Salt(plus more to taste)

• 1/4 tsp Black Pepper (plus more to taste)