August 27, 2017
Soups/Stews, Beans, Pasta,
Vegetables, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top, Canned Tomatoes, Macaroni more
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"From one of our national supermarkets free monthly magazine April '17."
Heat oil in a large saucepan over medium heat and add onion, carrot, celery, garlic and thyme and cook, stirring occasionally, for 5 minutes and then add stock and tomatoes and bring to the boil and then add macaroni, then cover and simmer for 20 minutes.
Stir in beans and cabbage and cook for a further 10 minutes.
Season and stir in half of the parsley.
Ladle into serving bowls and top with reserved parsley and parmesan and serve with crusty bread or garlic bread.
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