Classic minestrone

Kids can help to whip up this simple, healthy lunch.

SERVES 4-6 PREP 15 mins COOK 50 mins EASY ❄

3 tbsp olive oil, plus extra to serve 1 onion, finely chopped

1 celery stick, finely chopped 1 carrot, peeled and finely chopped 1 courgette, finely chopped 70g diced smoked pancetta

1 large garlic clove, crushed

½ tsp dried oregano

400g can cannellini beans 400g can chopped tomatoes

2 tbsp tomato purée

1.2 litres vegetable stock

1 bay leaf

70g small pasta, such as orzo 100g greens (kale, chard

or cavolo nero work well) handful of basil, to serve finely grated parmesan, to serve

1 Heat the oil in a large saucepan over a low-medium heat, and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, tomato purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.

2 Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

GOOD TO KNOW low fat • low cal • vit c • fibre • 1 of 5-a-day

PER SERVING (6) 255 kcals • fat 10g • saturates 2g •

carbs 22g • sugars 8g • fibre 7g • protein 9g • salt 1g