BUTTER BEAN LASAGNE SOUP If there’s one thing I think most of us could benefit from eating more of, it’s beans. But I’m much more interested in putting them into things you actually WANT to eat than just telling you to eat more of them. This is my butter bean lasagne soup It makes 6 portions, reheats brilliantly, freezes well and is such a good one to have in the fridge for the week. Serves 6 Approx 410 kcal | 39g protein | 8g fibre per serving 500g lean beef mince 1 red onion, diced 2 carrots, diced 2 celery sticks, diced 250g chestnut mushrooms, chopped 1 red pepper 3 garlic cloves, grated 2 tbsp tomato purée 2 tsp dried oregano 2 x 400g tins chopped tomatoes 2 beef stock cubes 2 x 400g tins butter beans, drained and rinsed A few dashes Worcestershire sauce 100g orzo 1 Parmesan rind, optional 150ml milk 100ml red wine, optional Large handful of fresh basil To serve Cottage cheese Finely grated Parmesan Fresh basil Brown the beef mince in a large pan with salt and pepper. Add the onion, carrot and celery and cook until starting to soften, then add the mushrooms and pepper, cook until the water has evaporated and you start to colour the veg. Stir in the garlic, tomato purée and oregano. If using the red wine, add it now and let it cook down for a couple of minutes. Add the chopped tomatoes, stock cubes, butter beans, Worcestershire sauce, Parmesan rind and around 500ml water. Simmer for 15–20 minutes. Stir in the orzo and cook for 5 minutes, stirring regularly so it doesn’t stick then add the milk and continue to simmer until the orzo is cooked. Loosen with a little more water if needed. You want it thick and saucy. Finish with plenty of fresh basil, then serve with a dollop of cottage cheese, lots of Parmesan, black pepper and more basil. Keeps brilliantly in the fridge for around 3 days. The orzo will soak up more liquid as it sits, so just add a splash of water when reheating. #healthyrecipes #mealprep — @emthenutritionist sur TikTok