Minestrone

ENJOY this on its own or add a poached egg or cooked chicken for a filling lunch.

SERVES 8

Per serving: Calories, 136; carbohydrates, 7.1g; protein, 3.5g; fat, 9.5g; fibre, 4.4g 1 2 leek, cloves finely garlic, sliced peeled and lightly crushed 4 tbsp extra virgin olive oil 25g butter 2 medium courgettes, cut into 2cm cubes 3 celery sticks, cut into ½ cm slices 1 large carrot, cut into 1cm cubes 200g spring greens, savoy cabbage or kale 10 cherry tomatoes, halved: 1 tsp thyme, stalks removed and chopped 400g can borlotti beans, drained Salt and freshly ground black pepper 1 litre hot vegetable or chicken stock or water

COOK the leeks and garlic in the oil and butter with a splash of water in a large saucepan over a medium heat for 10-12 minutes, or until soft. Add the remaining vegetables, tomatoes, thyme, beans and seasoning, and stir frequently for 10 minutes. Pour in the hot stock, bring to the boil then simmer for 30 minutes before serving.