Most soups are good for you, but the bean and vegetable soup recipe is particularly so. Not only that but it is very easy to make and the leftovers can be saved and then reheated at a later date.

Beans are very nutritious and contain a lot of fiber which is important for the body. Because of this high content of fiber, beans are very filling and so you only need to serve a small portion of this dish to your guests at a time.

Ingredients (Serves 4)

• 1 medium onion, chopped
• 1 garlic clove, finely chopped
• 2 celery sticks, sliced
• 1 large carrot, diced
• 400 g chopped tomatoes
• 150 ml Italian dry red wine
• 1.2 l fresh vegetable stock
• 1 tsp dried oregano
• 425 g mixed beans and pulses
• 2 medium courgettes (zucchini), diced
• 1 tbsp tomato puree
• salt and pepper
• low fat pesto sauce and crusty bread, to serve

1. Place the onion, garlic, celery and carrot in a large saucepan. Stir in the tomatoes, red wine, vegetable stock and oregano.
2. Bring the vegetable mixture to the boil, cover and leave to simmer for 15 minutes. Stir the beans and courgettes into the mixture, and continue to cook, uncovered, for a further 5 minutes.
3. Add the tomato puree to the mixture and season well with salt and pepper to taste. Then heat through, stirring occasionally, for 2 to 3 minutes, but do not allow the mixture to boil again.
4. Ladle the soup into warm bowls and top with spoonful of low fat pesto on each portion. Serve the soup accompanied with plenty of fresh crusty bread.

“For a more substantial soup, add 350 g diced lean cooked chicken or turkey with the tomato puree in step 3″.

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