AUTUMN MINESTRONE WITH BEANS

SERVES 4 | 0.5 BITE PER SERVING INGREDIENTS:

■ Low-cal spray oil

■ 1 onion

■ 2 carrots

■ Celery sticks

■ 2 garlic cloves

■ 400g medium potatoes

■ 2 courgettes

■ 400g of tin chopped tomatoes

■ 1 litre of vegetable stock

■ Oregano

■ 400g drained tin of butterbeans or cannellini beans

■ 200g kale or spinach

■ Handful flat-leaf parsley

■ 30g parmesan cheese

METHOD:

Spray a pan with low-cal oil and fry the onion, carrots, celery sticks and crushed garlic for 10 minutes until softened. Add the potatoes, peeled and diced, and diced courgettes and cook for 5 minutes, stirring often. Add a tin of chopped tomatoes, vegetable stock and a pinch of dried oregano, and bring to the boil. Reduce the heat, then stir in a drained tin of butterbeans or cannellini beans and simmer until the vegetables are tender. Stir in the chopped kale or spinach and a handful of chopped flat-leaf parsley. Cook for 5 minutes, season to