START YOUR RENEWAL PLAN

Step 1 Buy your vegetables from the reduced aisle, as over-ripe is a good thing when it comes to soup. Not only are they cheaper, but they’re easier to digest, too. Heat some olive oil in a lidded pan. Add the bacon, leek, carrot, celery and onion. Simmer gently for eight minutes.

Time so far: 10min

Step 2 Add the stock and tomatoes. Cover and leave to simmer for 20 minutes. Resist the temptation to pour yourself a glass of wine.

Time so far: 30min

Step 3 Throw in the beans and pasta – your hunger-killing double act. The combination of protein and low-GI carbs will keep you full for longer, slaying your cravings and aiding your weight loss efforts. Cook for 10 minutes.

Time so far: 40min

Step 4 Add the basil and cabbage to the top of the soup so they can lightly steam. When they’re cooked but still have crunch, serve yourself a bowl and save the rest to eat in the week. It’s healthier, cheaper and tastier than anything you’ll find in the supermarket’s chiller cabinet.

Total time: 50min

INGREDIENTS

• Pancetta or bacon lardons, a pack

• A leek, sliced

• A carrot, diced

• A celery stick, sliced

• An onion, large, chopped

• Vegetable stock, 1.4L

• Chopped tomatoes, 400g

• Cannellini or butter beans, a can, drained

• Macaroni or fusilli, 50g

• Basil, a handful of torn leaves

• A savoy cabbage, shredded