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Mediterranean minestrone soup with thyme

Minestrone soup

Get on board with the mediterranean diet with this fresh and filling dish.

1 tbsp. olive oil
onion, chopped
carrot, diced
400 g. chopped tomatoes
600 ml. vegetable stock
75 g. macaroni pasta
2 tbsp. chopped thyme
400 g. cannellini beans, drained and rinsed
half savoy cabbage, shredded
  1. Heat the oil in a large sausepan and fry the onion and carrot for 3-4 minutes.
  2. Add the tomatoes, stock, macaroni, thyme and beans and bring to the boil.
  3. Simmer for 8 minutes, stirring occasionally.
  4. Add the cabbage and cook for a further 2 minutes until tender.
  5. Serve immediately with crusty bread.

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