​​Quick & Easy Minestrone Soup


30 ml (2 T) olive oil
1 onion, chopped into small dice
2 cloves garlic, crushed
1 carrot, chopped into small dice
5 baby marrows, chopped into small dice
750 ml (3 C) prepared chicken stock
1 x 410 g can Rhodes Chopped & Peeled Tomatoes with Mixed Herbs
125 ml (½ C) elbow pasta
1 x 410 g can Rhodes Butter Beans, drained
1 x 410 g can Rhodes Green Beans Cross Cut, drained
salt and freshly ground black pepper
to serve: grated parmesan cheese and fresh baguette


  1. Heat the oil in a large saucepan.
  2. Add the onion and fry for a few minutes.
  3. Add the garlic and cook for 1 minute more.
  4. Add the carrots and the baby marrow and fry until the carrots start to soften.
  5. Add the prepared chicken stock and the Rhodes Chopped & Peeled Tomatoes and bring to the boil.
  6. Add the pasta and continue cooking over a high simmer until the pasta is cooked.
  7. Add the Rhodes Rhodes Butter Beans and the Rhodes Green Beans Cross Cut and heat through.
  8. Season the soup well with salt and freshly ground black pepper.
  9. Serve hot.


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