Veggie reuben
Broken lasagne and white bean soup
40 MINUTES | SERVES 4 | EASY | V LC olive oil 2 tbsp, plus 2 tsp
carrots 2, finely chopped
celery 2 stalks, finely chopped
leek 1 large, white and pale green parts only, finely chopped garlic 3 cloves, crushed
tomato purée 2 tbsp peeled plum tomatoes 400g tin cannellini beans 400g tin vegetable stock 600ml bay leaves 2 dried lasagne sheets 80g, broken into bite-sized pieces curly kale 80g, roughly chopped and tough stalks removed parmesan shavings (or veggie alternative) 20g
1 Put a large, deep pan over a medium heat and add 2 tbsp of oil. Once hot, add the carrots, celery and leek, and season with salt. Cook for 6-8 minutes or until softened. Add the garlic and cook for 1 minute, then add the tomato purée and cook for a further 2-3 minutes until the tomato paste is deep in colour.
2 Tip the tomatoes into a bowl and crush them with your hands, then add to the pan along with the beans (liquid and all), stock and bay leaves. Bring to the boil then reduce the heat, add the pasta and kale, and cook for 6-8 minutes or until both are tender. Remove the bay leaves and season to taste.
3 Ladle into bowls and garnish with the parmesan shavings, some freshly ground black pepper and drizzle with the remaining oil.
PER SERVING 286 kcals | fat 10.2G saturates 2.4G | carbs 32.4G | sugars 9.1G fibre 8.6G | protein 11.8G | salt 1.1G
30 MINUTES | SERVES 1 | EASY | V LC closed-cup mushrooms 150g, thickly sliced rapeseed oil 1 tbsp, plus extra for brushing garlic 1 clove, crushed low-fat mayonnaise 1 tbsp low-salt, low-sugar tomato ketchup 1 tbsp horseradish sauce 1 tsp
dill pickle 1/2 spear, very finely chopped, plus extra spears to serve
spring onion 1, white part only, very finely chopped hot sauce a few drops ground allspice a large pinch
rye bread 2 slices
Swiss cheese (such as emmental) 1 slice
pickled red cabbage 2 tbsp
1 Heat the oven to 200C/fan 180C/gas 6. Tip the mushrooms on a baking tray and cook for 10 minutes. Remove from the oven and sprinkle over the garlic. Drizzle over the oil and toss to coat, seasoning lightly. Return to the oven for another 10 minutes until deeply browned and tender. Remove from the oven and leave to cool.
2 Combine the mayo, ketchup, horseradish, pickle, onion, hot sauce and allspice in a small bowl, seasoning lightly. Spread one side of each bread slice with the dressing. Top one slice with the mushrooms, cheese and pickled cabbage. Top with the other slice of bread, dressing-side down.
3 Put a non-stick frying pan over a medium heat. Brush both sides of the sandwich with a little more oil, then add to the pan and press down using a spatula for 2-3 minutes until the underside of the sandwich is golden. Carefully flip the sandwich and press down again for 2 minutes until golden on the other side and the cheese has melted. Transfer the sandwich to a plate, slice and serve with the dill pickles.
PER SERVING 510 kcals | fat 34.6G saturates 6.4G | carbs 31.2G | sugars 7.1G fibre 5.5G | protein 15.8G | salt 1.5G