- 1 tbsp olive oil
- 1 onion, chopped (170g)
- 1 carrot, diced (170g)
- 400g can chopped tomatoes
- 600ml vegetable stock
- 75g macaroni pasta
- 2 tbsp Fresh Living Thyme, chopped
- 400g can cannellini beans, drained and rinsed
- ¼ Savoy cabbage, shredded (125g)
Heat the oil in a large saucepan and fry the onion and carrot for 3-4 minutes. Add the tomatoes, stock, macaroni, thyme and beans and bring to the boil, simmer for 8 minutes, stirring occasionally.
Add the cabbage and cook for a further 2 minutes until tender. Serve immediately with crusty bread.
Calories: 222Kcals; Fat: 4.5g; Sat Fat: 0.7g; Sugar: 11.5g; Salt: 0.8g
You can mix it up with this recipe by adding any vegetables you have to hand. Courgette, aubergine, carrots and peppers work particularly well. Meat lovers can also add bacon.
For advice on how to use fresh living herbs and how to look after your pots of herbs at home, click here.
Will you be giving this a try?
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