A simple broth-based soup that turns half a container into a bowl of something warm and filling. Pasta and garlic do the work while the broth simmers, leaving you free to rest.

Serves 2. 25 minutes, 8 at the stove.

About 340 calories a serving, 14 g protein, 50 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 4 cups beef broth, 4 oz pasta, 3 cloves garlic, 1 small onion, to taste salt, to taste pepper, 1 tablespoon oil, 2 cups fresh spinach or kale.

1. Heat 1 tablespoon of oil in a large pot over medium heat. Dice 1 small onion and mince 3 cloves of garlic, then add them to the pot and cook until soft and fragrant, about 3 minutes, stirring often.3 min
2. Pour in 4 cups of beef broth and bring it to a boil. Add 4 oz of pasta and stir to prevent sticking.
3. Simmer the pasta until it is nearly tender, about 7 minutes, stirring occasionally. Meanwhile, chop 2 cups of fresh spinach or kale.7 min
4. Add the greens to the pot and stir until they wilt, about 2 minutes. Taste and season with salt and pepper.2 min

Note Swap the greens for sliced mushrooms, shredded carrots, or diced tomatoes if you have them on hand. Keeps covered in the fridge for three days; reheat gently on the stove. Serve with bread or crumbled cheese if you have it.

A simple broth-based supper that coaxes umami from what you have on hand. Egg noodles turn two cups of beef broth into a full meal, warm and restorative on a weeknight when time is short.

Serves 2. 20 minutes, 8 at the stove.

About 300 calories a serving, 11 g protein, 48 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 cups beef broth, 4 ounces egg noodles pasta, 1 tablespoon butter, 1 clove, minced garlic, 1/4 medium onion, diced onion, to taste salt, to taste pepper.

1. Bring 2 cups of beef broth to a boil in a pot over medium-high heat. While it heats, melt 1 tablespoon butter in a second pan over medium heat and sauté 1/4 medium diced onion and 1 minced garlic clove until the onion softens, about 2 minutes.
2. Add 4 ounces of egg noodles to the boiling broth and stir to separate them. Cook for 2 minutes less than the package says, until almost tender but still slightly firm.8 min
3. Stir the softened onion and garlic into the broth and noodles, then taste and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap the egg noodles for rice if you prefer; use the same timing. Leftovers keep refrigerated for two days and reheat gently on the stove with a splash of water. Serve as is, or top each bowl with a fried egg and fresh herbs if you have them on hand.

A broth-based rice dish that stretches a few tablespoons of beef broth into something sustaining and quick. The broth flavors the rice while an egg stirred in at the end makes it a complete meal.

Serves 2. 25 minutes, 8 at the stove.

About 560 calories a serving, 15 g protein, 82 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons beef broth, 1 cup rice, 2 eggs, 1 small onion, 2 cloves garlic, 2 tablespoons oil, to taste salt, to taste pepper, 4 ounces mushrooms.

1. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Dice 1 small onion and 2 cloves garlic; add them to the hot oil and stir until soft, about 2 minutes.
2. Add 1 cup rice and stir constantly for 1 minute until the grains are coated and begin to turn translucent at the edges. Slice 4 ounces mushrooms and add them to the pan, stirring for another minute.
3. Pour 3 tablespoons beef broth into the pan, then add 2 cups water. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.15 min
4. While the rice cooks, beat 2 eggs in a bowl with a pinch of salt and pepper. When the rice is done, push it to the sides of the skillet to make a well in the center.
5. Pour the beaten eggs into the well and let them sit for 30 seconds without stirring. Scramble and fold them into the rice until the eggs are cooked through, about 1 minute. Taste and season with salt and pepper.2 min

Note Swap in shredded carrots for mushrooms if you have them. Leftovers keep refrigerated for two days and reheat gently in a skillet with a splash of water. Serve with soy sauce on the side or alongside pickled vegetables.