With prices going up, eating healthily but without spending a fortune is possible. We'd like to share with you this easy (and incredibly tasty) minestrone soup recipe which serves 5 people and works out at just 80p per serving!

Ingredients:
2 tsps olive oil
180g white onion, chopped
250g carrots, peeled and chopped
2 celery sticks, chopped
¾ tsp sea salt
2 tbsps tomato purée
1.25 litres vegetable stock (made with one organic stock cube)
2 tsps dried oregano
½ tsp ground black pepper
400g (drained weight) tinned cannellini, haricot or pinto beans, drained
400g tinned chopped tomatoes
a sprig of fresh thyme (optional)
150g dried Rigatoni or elbow pasta (use gluten free if preferred)
30g Parmesan cheese, grated (use dairy free if preferred)
a large handful of spinach leaves or kale, stems and ribs removed, chopped

Serves 5

Per serving:
253 calories
12g protein
40g carbs
5g fat

Method:

Heat the oil in a large saucepan over a medium flame. Add the onion, carrots, and celery. Fry gently for 8 minutes, stirring occasionally.

Season with the salt.

Stir in the tomato purée, stock, oregano, black pepper, beans, tinned tomatoes and thyme
(if using).

Increase heat until simmering gently. Cook for 15 minutes, stirring occasionally.

Stir in the pasta and cook for 10 minutes, or until the pasta is al dente. Top up with more stock or water if the soup is too thick.

Stir in most of the Parmesan cheese and spinach. Cook for 2 minutes, or until the spinach is wilted. Remove the thyme sprig and discard.

Serve garnished with the remaining Parmesan cheese.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.