This creamy green soup brings together broccoli, cauliflower, and kale for a delicious bowl that feels both comforting and energising. Finished with crispy chickpeas and toasted almonds, it is an easy way to enjoy a whole day’s worth of greens in one simple, nourishing meal.
pesto butterbeans.
This Pesto Butterbeans recipe is simple, nutritious, and perfect for anyone interested in a gut friendly meal. It serves 2 and takes about 25 minutes to prepare. Ingredients: 1 tin of butterbeans 1 tablespoon reduced-fat green pesto 1 courgette, finely diced 1 stick of celery, finely diced 1 shallot 25g Parmesan cheese, grated 1 lemon 1/2 a stock cube (vegetable or chicken) Fresh basil 1 teaspoon garlic puree Your choice of protein Method: Start by cooking the shallot in a bit of oil until it's soft. Add the celery, basil stems (keep the leaves for later), and courgette. Cook for about 7 minutes until everything is tender. Drain and rinse the butterbeans, then add them to the pan with the pesto, 200ml water, and the stock cube. Let it simmer and reduce by about one-third. When it's thickened, stir in the shredded basil and Parmesan. Season with salt, pepper, and some lemon zest to taste. Serve this dish with a side of your preferred protein. Gut Health Benefits: This dish is rich in fibre thanks to the butterbeans and vegetables, aiding digestion and promoting gut health. The inclusion of garlic and basil can also support a healthy gut microbiome. Storage Tips: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if it seems too thick.
This Pesto Butterbeans recipe is simple, nutritious, and perfect for anyone interested in a gut friendly meal. It serves 2 and takes about 25 minutes to prepare.
Ingredients:
1 tin of butterbeans
1 tablespoon reduced-fat green pesto
1 courgette, finely diced
1 stick of celery, finely diced
1 shallot
25g Parmesan cheese, grated
1 lemon
1/2 a stock cube (vegetable or chicken)
Fresh basil
1 teaspoon garlic puree
Your choice of protein
Method:
Start by cooking the shallot in a bit of oil until it's soft. Add the celery, basil stems (keep the leaves for later), and courgette. Cook for about 7 minutes until everything is tender. Drain and rinse the butterbeans, then add them to the pan with the pesto, 200ml water, and the stock cube. Let it simmer and reduce by about one-third.
When it's thickened, stir in the shredded basil and Parmesan. Season with salt, pepper, and some lemon zest to taste.
Serve this dish with a side of your preferred protein.
Gut Health Benefits:
This dish is rich in fibre thanks to the butterbeans and vegetables, aiding digestion and promoting gut health. The inclusion of garlic and basil can also support a healthy gut microbiome.
Storage Tips:
If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water if it seems too thick.
ready in 40 minutes
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