1 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, crushed
1 tbsp finely chopped fresh thyme
2 medium potatoes (300 g), peeled and cut into 1 cm pieces
3 x 10 g vegetable stock cubes, crumbled
1½ litres (6 cups) water
3 cups frozen pea, corn and carrot mix
400 g can cannellini beans, drained
Salt and pepper, to taste
Finely grated parmesan, to serve
- Heat oil in a large stockpot over a medium heat. Add onions, garlic and thyme. Cook, stirring, for about 3 minutes, or until soft.
- Add potatoes, stock cubes and water. Boil gently, uncovered, for 12 minutes, or until potatoes are tender. Add frozen vegetables and beans. Boil gently for a further 5 minutes, or until tender. Season.
- Serve with parmesan.