Chicken Meatball, Butter Bean and Spinach Soup

Good-quality fresh chicken stock works best for a richer, fuller flavour. Try browning your meatballs before poaching for a more golden colour.

Hands-on time 20min. Cooking time about 35min. Serves 4

2tsp olive oil

1 onion, finely chopped

2 carrots, finely chopped 2 celery sticks, finely sliced 6 chicken sausages, about 200g 1 courgette, finely chopped

1 litre fresh chicken stock

2 x 400g tins butter beans, drained and rinsed

125g baby spinach

Finely grated zest 1 lemon

1 Heat oil in a large pan over medium-high heat. Add onion, carrots and celery and cook for 10min, stirring occasionally, until softened. Meanwhile, peel off sausage skins and discard. Roll the meat into grape-sized balls.

2 Add courgette, stock and seasoning to the pan, turn up heat and bring to the boil. Add meatballs and simmer for 12-15min, until meatballs are cooked through.

3 Stir through beans and simmer to heat. Stir in spinach to wilt and check seasoning. Ladle into 4 bowls and sprinkle over the lemon zest. Serve.

PER SERVING 295cals, 22g protein, 8g fat (2g saturates), 28g carbs (7g total sugars), 12g fibre