Minestrone soup with squash and cavolo nero
This minestrone soup with squash and cavolo nero is a healthy, filling soup which is perfect on cold evenings. Instead of cavolo nero you can use kale or savoy cabbage. I made it with gluten-free macaroni pasta, but other small shell shaped pasta or orzo can also be used for this recipe. Add some chilli flakes to give it a little kick!
Ingredients
Method
- Finely chop the onion, celery and garlic.
- Peel the squash, then cut them into bite-sized chunks.
- Roughly chop the carrot.
- In a large, heavy-based pot, heat the oil, then gently sauté the onion, carrot and celery for 5 minutes until soft.
- Add the garlic, squash pieces and oregano, then gently sauté the vegetables over low heat for about 5 minutes.
- Stir in the tomato purée.
- After a minute, add the passata and vegetable stock, then bring to the boil.
- Add the pasta and chickpeas.
- Simmer, uncovered, for 10 minutes. (Stir it for a couple of minutes – the pasta pieces tend to stick to the base otherwise).
- When the veggies & pasta are tender, add the chopped cavolo nero and cook for another 3-5 minutes.
- Stir in the parsley.
- Taste the soup and season to your liking.
- Serve warm.