1 tbsp olive oil
1 onion, finely chopped
1 carrot, diced
2 celery stalks, diced
2 garlic cloves, crushed
2 rosemary sprigs
1 x 400g tin chopped tomatoes
600ml chicken stock
1 x 400g tin of butter beans, rinsed and drained
200g cooked chicken, shredded
100g frozen peas
Salt and black pepper
Boiled baby potatoes
- Heat the oil in a heavy-based saucepan over a medium-low heat. Add the onion, carrot and celery and cook for 6-8 minutes until soft. Add the garlic and cook for one minute.
- Add the rosemary, tomatoes, stock and butter beans. Bring to the boil, then reduce the heat and simmer for 15 minutes.
- Add the chicken, kale and frozen peas and simmer for a further 4-5 minutes until the kale is tender.
- Remove the rosemary stalks. Season to taste and top with some Parmesan, then serve with boiled baby potatoes.
Per Serving:295kcals, 6.6g fat (1.3g saturated), 35.5g carbs (7.8g sugars), 25.3g protein, 9g fibre, 0.615g sodium