Name: Chicken thyme soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Croutons; 1/4 sourdough loaf or breadstick, sliced, torn; 2 tablespoon olive oil; 1/4 cup shaved parmesan; 1 tablespoon olive oil; 250 gram chicken mince; 1 onion, chopped; 1 carrot, chopped; 2 clove garlic, crushed; 2 litre chicken stock; 2 teaspoon dried thyme leaves; 1 dried bay leaf; 400 gram can mixed beans, rinsed, drained; 1 cup risoni pasta; 1 tomato, seeded, chopped; chopped parsley, to serve

Ingredients

Croutons

1/4 sourdough loaf or breadstick, sliced, torn

2 tablespoon olive oil

1/4 cup shaved parmesan

1 tablespoon olive oil

250 gram chicken mince

1 onion, chopped

1 carrot, chopped

2 clove garlic, crushed

2 litre chicken stock

2 teaspoon dried thyme leaves

1 dried bay leaf

400 gram can mixed beans, rinsed, drained

1 cup risoni pasta

1 tomato, seeded, chopped

chopped parsley, to serve

Method

1.Heat oil in a large saucepan on high. Add mince. Brown well, 2-3 minutes, breaking up lumps with the back of a spoon as it cooks. Reduce heat to low. Add onion, carrot and garlic. Cook, stirring, 3-4 minutes, until tender.

2.Add stock, thyme and bay leaf. Bring to boil. Reduce heat to low. Stir in beans and pasta. Simmer 10-12 minutes, until pasta is tender. Season. Remove from heat. Stir tomato through.

3.Meanwhile, for croutons, preheat oven to moderate, 180°C. Line an oven tray with baking paper. Place bread on tray. Drizzle with oil. Scatter with cheese. Bake 8-10 minutes, until golden and cheese melts.

4.Serve topped with croutons and parsley.

Women's Weekly Food