Light dinners

Enjoy these fresh, veg-packed recipes when the sun is shining. They're great value at under £2 per serving

- NADINE BROWN

BALANCED

Turkey sausage & pesto soup

SERVES 4 PREP 15 mins COOK 25 mins EASY

6 turkey or chicken sausages

1 tbsp olive oil, plus extra for drizzling (optional)

1 onion, finely sliced

2 large garlic cloves, thinly sliced

800ml vegetable stock

400g can cannellini beans, drained and rinsed

100g kale leaves, woody stems removed

½ lemon, juiced

60g green pesto crusty bread, to serve (optional)

1 Squeeze the meat out of the sausage skins and break it into small pieces. Discard the skins. Heat the oil in a wide saucepan over medium-low heat. Once hot, add the sausagemeat and cook, squashing with a spatula until browned and slightly crispy, about 6-7 mins. Remove from the pan, transfer to a bowl, and cover.

2 Add the onion to the pan, with an extra splash of oil if the pan is looking dry, and cook for 4-5 mins until softened. Tip in the garlic and cook for 1 min. Pour in the stock, scraping to loosen any stuck-on bits at the bottom. Add the sausage back in along with the beans and bring to a gentle simmer. Cook for another 10 mins, stir in the kale in two batches and cook for a further 2-3 mins until slightly wilted. Stir in the lemon juice and season lightly with salt and a good amount of black pepper.

3 Remove the soup from the heat, divide between bowls and top with a spoonful of the pesto. Drizzle over some oil and serve with crusty bread, if you like.

GOOD TO KNOW balanced low cal-fibre.vit c. 1 of 5-a-day

PER SERVING 324 kcals fat 16g. saturates 3g. carbs 21g sugars 7g. fibre 7g protein 21g . salt 1.7g

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