Harvest Minestrone
The ultimate vegetarian soup: filling, wholesome and a complete meal in one autumnal steaming pot.
Servings: 6
Ingredients
- 1 tbsp This is an affiliate link.olive oil extra virgin
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 3 cloves garlic
- 500ml / 2 cups canned tomato passata or crushed tomatoes
- 4-5 basil leaves or ½ tsp dried basil
- 1/2 tsp dried oregano
- Salt to taste
- 1 litre / 4 cups vegetable or chicken stock
- 350g / 2 cups butternut squash peeled and diced
- 100g / 1 cup green beans
- 400g / 14oz canned borlotti beans drained
- 100 g /5 baby zucchini sliced
- 70g / 1 cup small pasta
- 50g / 1½ cups cavolo nero/tuscan kale
- 1-2 tbsp This is an affiliate link.parmesan cheese grated
Instructions
- Heat the olive oil in a soup pot, then sauté the chopped onion, sliced carrot and celery for 5 minutes over low heat, then add the minced garlic and cook for 30 seconds.
- Pour in the canned chopped tomatoes, diced butternut squash, sliced fresh basil or dried basil and oregano with a pinch of salt, mix to combine, then let the vegetables cook for 5-7 minutes with a lid on. We are looking for the tomatoes to cook down and for the flavours to blend.
- Pour in the vegetable or chicken stock, green beans, canned borlotti beans and pasta, bring to a boil and cook for 10 minutes.
- Then add the diced zucchini and kale, cook for 5 minutes longer. Taste and season with salt and pepper.
- Serve topped with grated Parmesan cheese.
Nutrition
Calories: 248kcal | Carbohydrates: 46g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 1106mg | Potassium: 1073mg | Fiber: 11g | Sugar: 9g | Vitamin A: 9755IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 4mg