Serves 4

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 kale
100g frozen peas
Salt and black pepper

To serve:
Parmesan
Boiled baby potatoes

1. 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.
2. Add the rosemary, tomatoes, stock and butter beans. Bring to the boil, then reduce the heat and simmer for 15 minutes.
3. Add the chicken, kale and frozen peas and simmer for a further 4-5 minutes until the kale is tender.
4. 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