Harvest Minestrone
The ultimate vegetarian soup: filling, wholesome and a complete meal in one autumnal steaming pot.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp 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 parmesan cheese (grated)
Instructions
- 1
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.
- 2
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.
- 3
Pour in the vegetable or chicken stock, green beans, canned borlotti beans and pasta, bring to a boil and cook for 10 minutes.
- 4
Then add the diced zucchini and kale, cook for 5 minutes longer. Taste and season with salt and pepper.
- 5
Serve topped with grated Parmesan cheese.