Tuscan vegetable & pasta stew

James Tanner has a quick and easy midweek meal that takes just 15 minutes to prepare and costs less than £1 per portion.

Serves 4Prep: 10 minutesCook: 15 minutes

Ingredients:2 tbsp olive oil1 potato, diced1 large carrot, diced1 small onion, diced2 sticks celery, diced1 clove garlic, minced1 sprig rosemary, leaves picked and chopped100g orzo pasta1 litre vegetable stock1 can borlotti beans, or beans of your choice2 large leaves of cabbage or handful cavolo nero or kale, shredded and choppedSalt and black pepper

Croutons:1 ciabatta, torn into chunksOlive oil, for drizzling5 tbsp freshly grated Parmesan cheese

Method:

• Heat a large deep frying pan on the hob add the olive oil and sauté the potato, carrot, onion and celery to slightly soften for 1 minute. Add the garlic and rosemary, stir to combine. Stir in the orzo pasta. Pour over the stock and bring to a simmer.

• Drain and wash the canned beans and pour into the broth leave to simmer through for approximately 8 minutes (the vegetables are best with a slight bite to them).

• Preheat oven to 220C/gas 7

4.For the croutons: tear the ciabatta into chunks, drizzle with oil on a non stick tray and bake for 5 minutes until crisp and golden.

5.Add the shredded greens of your choice to the vegetable broth. Cook for a minute to slightly soften the greens.

• Season to taste. Crush a few beans and potato with the back of a spoon if you like a more cloudy thicker broth. Ladle into bowls.

• Top with crispy croutons and grate over Parmesan cheese

Note:Add cooked shredded chicken and chopped Parma ham with the stock if liked. Ensure the chicken is piping hot before serving.