Recipe by: Sharon Hui | Former Health Information Manager
Pulses, such as lentils, peas and beans, are a great way to reshape your plate. They’re a good source of fibre, count towards your 5 A DAY and can help you cut down on red meat, too.
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Recipe by: Sharon Hui | Former Health Information Manager
Pulses, such as lentils, peas and beans, are a great way to reshape your plate. They’re a good source of fibre, count towards your 5 A DAY and can help you cut down on red meat, too.
Share
Rate
Print
Share
Rate
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Ingredients
1 teaspoon olive oil
1 small onion, finely diced
2 garlic cloves, finely diced
1 large carrot, sliced
2 celery sticks, sliced
1 x 400g can cannellini beans
1 x 400g can chopped tomatoes
500ml reduced-salt vegetable stock (made with one stock cube)
1 teaspoon dried mixed herbs
Freshly ground black pepper
100g kale, stems removed, roughly chopped
Small handful fresh parsley, chopped
CALORIES: 112
FAT: 1.9g
5 A DAY: 3
SALT: 0.6g
SUGAR: 6.7g
Method
Warm the oil in a large saucepan over a medium heat. Add the onion and cook until softened. Then add the garlic, carrots and celery and cook for a further 3 minutes. Then add the beans and cook for another 2 minutes.
Add the tomatoes, vegetable stock, dried herbs and black pepper and bring to the boil. Cover and simmer for 20 minutes. Finally add the kale and simmer for a further 10 minutes or until the kale is cooked.