Soup Recipe: Mediterranean minestrone soup with thyme

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This amazingly tasty soup is easy to whip up at home and take to the office...

Mediterranean minestrone soup with thyme
This recipe has two servings of your five-a-day, is low in saturated fat and is also a good source of protein. Remember to use the leaves and the young stem of living thyme for extra flavour...

Serves: 4

INGREDIENTS

  • 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)

METHOD

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.


PREP TIME

10 mins

COOK TIME

15 mins

NUTRITION INFORMATION

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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