Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 400grams ready to cook vegetable mix
- 1 garlic cloves, crushed
- 1L salt reduced chicken stock
- 400grams can diced tomatoes
- 1teaspoons oregano
- 500grams chicken stirfry strips
- 2 cup cabbage, finely shredded
- 1/2 cup macaroni
- 1 cup frozen baby peas
- 400grams can cannellini beans, drained
- 2tablespoons continental parsley, chopped
- bake at home rolls (to serve)
Method
Step 1 of 4
Heat oil in a saucepan on high. sauté vegetable mix and garlic for 4-5 minutes or until tender.
Step 2 of 4
Stir in stock, tomato and oregano. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
Step 3 of 4
Stir in chicken, cabbage and macaroni. Simmer, uncovered, for a further 15-20 minutes or until macaroni is tender.
Step 4 of 4
Stir peas, beans and parsley into soup. Simmer for 5 minutes. Serve soup with heated rolls.
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