Recipes Teresa Cutter's Tuscan Yellowfin Tuna Minestrone
Teresa Cutter's
Tuscan Yellowfin Tuna Minestrone
Serves 4
Cooking time 30mins
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Ingredients
1 tsp olive oil
1 carrot, chopped
1 onion, chopped
1 stick celery, chopped
1 garlic clove, crushed
250g diced sweet potatoes with skin
2 x 95g tins Safcol Premium Yellowfin Tuna in Springwater
1 x 400g tin cooked cannellini beans, drained
½ tsp cinnamon
1 x 400g tin of chopped tomatoes
200g savoy cabbage
150g baby spinach
Chopped fresh basil
Ground black pepper to taste
Shaved parmesan (optional)
Method
- In a large pot, sauté the onion, celery, carrot and garlic for about 3 minutes until softened.
- Add the sweet potato and cook for another 2 minutes.
- Add the beans, cinnamon, tomato and cabbage then cover with a few cups of water.
- Simmer for about 20 minutes until the vegetables are tender.
- Just before serving, add the spinach, tuna, basil and season with pepper and a little sea salt if needed. This should be a thick chunky soup.
- Serve alone or with good quality sourdough bread and enjoy.
