Name: Butter Bean Lasagne Soup with Beef and Orzo
Yield: 6 servings
Ingredients: 500g lean beef mince; 1 red onion, diced; 2 carrots, diced; 2 celery sticks, diced; 250g chestnut mushrooms, chopped; 1 red pepper; 3 garlic cloves, grated; Large handful of fresh basil; 2 x 400g tins butter beans, drained and rinsed; 2 tbsp tomato purée; 2 tsp dried oregano; 2 x 400g tins chopped tomatoes; 2 beef stock cubes; A few dashes Worcestershire sauce; 100g orzo; 1 Parmesan rind, optional; 100ml red wine, optional; 150ml milk; Cottage cheese (to serve); Finely grated Parmesan (to serve)

Butter Bean Lasagne Soup

Step 1: Prep and Sauté

Brown the beef mince in a large pan with salt and pepper. Add the diced onion, carrot, and celery and cook until starting to soften. Then add the chopped mushrooms and red pepper; cook until the water has evaporated and you start to colour the vegetables.

Step 2: Season and Combine

Stir in the grated garlic, tomato purée, and oregano. If using the red wine, add it now and let it cook down for a couple of minutes. Add the chopped tomatoes, beef stock cubes, drained butter beans, Worcestershire sauce, Parmesan rind, and around 500ml of water. Simmer for 15–20 minutes.

Step 3: Finish and Serve

Stir in the orzo and cook for 5 minutes, stirring regularly so it doesn’t stick. Then add the milk and continue to simmer until the orzo is cooked. Loosen with a little more water if needed, as you want a thick, saucy consistency. Finish with a large handful of fresh basil. Serve each bowl with a dollop of cottage cheese, extra grated Parmesan, fresh basil, and a crack of black pepper.