Minestrone

Serves: 4
Time: 30 minutes

Ingredients:
- 1 garlic clove
- 1 onion
- 3 carrots
- 6 sprigs of fresh thyme
- 1 tub Food Fellows EASY Tomato Base
- 400 - 600 ml vegetable stock
- 1 tin cannellini beans (400 g)
- 150 g (leftover) cooked pasta
- flat-leaf parsley to serve
- olive oil for cooking
- salt and pepper

Preparation:
1.      Finely chop or crush the garlic. Chop the onion and cut the carrots into quarters.
2.      Heat a pan on a medium-high heat and add a dash of olive oil. Add the onion and garlic and fry. When the onion is soft, add the carrots and fry briefly.
3.      Remove the thyme leaves from the stems and add them to the pan, with the Tomato Base and 400 ml of vegetable stock. Bring to the boil then turn the heat down. If you think the soup is too thick, add more vegetable stock as needed.
4.      Drain and rinse the cannellini beans. Add the beans to the pan with the cooked pasta and briefly heat through.
5.      Season the soup to taste with salt and pepper and garnish with flat-leaf parsley.