Cannellini pizza

Serves 4 : Easy : Quick
Ingredients

4 naan breads

1 red onion, thinly sliced
1 green bell pepper, sliced
4 Tblsp passata
1 can cannellini beans, rinsed and drained
120gm low fat mozzarella, grated

Dried oregano

Method

Preheat oven to 200ºc.
Spray a large baking tray with non-stick cooking spray.

Spread the passata on the naan breads.
Space the naan breads on the baking tray.

Top with onion and pepper slices.
Pile on the cannellini beans.
Sprinkle with the cheese.
Finish with a pinch of oregano.

Bake at 200ºc for 15 minutes until bubbling and browned.

Serve with a crispy fresh salad.

Minestrone a la Genoa

Serves 4 : Easy : Quick
Ingredients

1 large onion, chopped
4 stalks celery, sliced
2 large carrots, scrubbed and sliced
250gm green beans (I used frozen)
2 large potatoes, peeled and cubed
1 small cabbage, shredded
350ml tomato juice (I blitz a can of chopped tomatoes)
80gm small pasta shells
1 litre hot vegetable stock

2 x ±350gm cans cannellini beans, rinsed and drained

1 small loaf olive Ciabatta

Method

Put all the vegetables into a large saucepan as you prepare them.
Add the stock, tomato juice and pasta shells.
Simmer for 20 minutes, by which time the vegetables and pasta will be al dente.

Add the cannellini beans.
Allow to heat through thoroughly.

Ladle into individual bowls and serve with warmed Ciabatta bread.

Spicy bean stew

Serves 4 : Easy : Quick
Ingredients
200ml fat free smooth cottage cheese
1 Tblsp chopped coriander
Juice and rind of 1 lemon

1 onion, sliced
1 clove garlic, crushed
1 Tblsp ground cumin
1 Tblsp ground coriander
1 x 400gm can chopped tomatoes
1 red pepper, cut in squares
1 small red or green chilli, finely chopped
300gm butternut chunks
200gm baby corn, thickly sliced
1 x 400gm can mixed beans
¼ cup cider vinegar
3 Tblsp honey
500ml vegetable stock

4 naan breads

Method

Combine the cheese, coriander, lemon juice and rind.
Set aside.

Spray a large saucepan with non-stick cooking spray.
Dry-fry the onions and garlic for 3-4 minutes.
Add the cumin and coriander.
Once you can smell the spices, add the remaining ingredients (except the naan breads).
Stir well to combine.
Cover with a lid and bring to a boil.
Reduce heat, and simmer for twenty minutes.

Toast the naan breads lightly.
Ladle the stew into bowls.
Serve with the naan breads and a spoon of the cottage cheese topping.

Couscous green bean salad

Serves 4 : Easy : Quick
Ingredients

200gm couscous
400ml boiling veg stock
75gms Turkish (soft dried) apricots, snipped into pea-size pieces
Juice and rind of 1 lemon

200gm frozen green beans, thawed
20 cocktail tomatoes, halved
6-8 large spring onions, sliced

Method

Put the couscous, apricots, lemon juice and rind and stock in a bowl.
Cover and stand for 10 minutes.
Fluff up the couscous with a fork.

Stir through the thawed green beans, tomato halves and spring onions.

When you make couscous, measure the stock very carefully. If you put in too much liquid it becomes sticky and heavy.

Veg tomato medley

Serves 4 : Easy : Quick
Ingredients
1 onion, sliced
1 small cabbage, shredded
8 large baby corn, quartered
250gm mushrooms, sliced
1 small butternut, peeled and chopped
1 head broccoli
200gm cocktail tomatoes, halved
250ml passata
250ml veg stock
½ glass dry red wine (if you have)
1 Tblsp sugar free red jam

240gm pasta twirls

Method

Put the pasta on to cook in lightly salted boiling water.
Once tender, drain and keep warm.

Meanwhile, spray a large pan with non-stick spray.
Fry off the onion lightly, until it starts to soften.
Now add the other vegetables and stir well to combine.

Pour in the passata, stock and wine, and bring to the boil.
Reduce heat and simmer for about 15 minutes.

Taste. If you find the sauce is too sharp for you stir through a tablespoon
of sugar free red jam.

Serve the vegetable medley over the pasta.