Lasagne & bean broth

A beautiful dish bursting with flavour! Low in calories yet super filling! This dish contains 6 of your 5-a-day!

Info

Macros

Ingredients

• 1 tbsp olive oil
• 1 large carrot, diced
• 2 celery sticks, diced
• 1 leek, thinly sliced
• 4 garlic cloves, crushed
• 2 tbsp tomato puree
• 1 400g tin peeled plum tomatoes
• 2 400g tine cannellini beans
• 600nl low salt vegetable stock
• 2 bay leaves
• Pinch of salt & pepper
• 150g dried lasagne sheets, broken into small pieces
• 80g curly kale, chopped
• 80g pecorino cheese, grated

Method

1. In a large wok, add the oil on a medium to high heat and fry the carrots, celery sticks and leek for 6-8 mins until softened. Add the garlic and tomato puree and cook for a further 2-3 mins.

2. Using a bowl, tip in the plum tomatoes and crush them with your hands, then pour them into the wok as well as the beans (including the liquid), vegetable stock and bay leaves. Season with salt and pepper and bring to the boil.

3. Add the broken lasagne sheets and kale and reduce to a medium heat (add more water if needed) cook for 12 mins or until the lasagne is cooked. Season once again with salt & pepper and reduce to simmer for 20 mins. Ladle into 4 separate bowls followed by sprinkling the pecorino cheese on top.