Name: Minestrone soup with squash and cavolo nero
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1Tbsp olive oil; 1 medium onion; 3 cloves garlic; 2 stalks celery; 1 carrot; ½ butternut squash; 1 tsp dried oregano or marjoram; 1 Tbsp tomato purée; 300 ml passata; 1 litre vegetable stock; 1 cup small pasta shells; 1 tin chickpeas, drained and rinsed; 2 cups of chopped Cavolo Nero; 2 Tbsp chopped parsley; Salt & pepper

Minestrone soup with squash and cavolo nero

13 Nov 2024

by Wholeness

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

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

1Tbsp olive oil
1 medium onion
3 cloves garlic
2 stalks celery
1 carrot
½ butternut squash
1 tsp dried oregano or marjoram
1 Tbsp tomato purée
300 ml passata
1 litre vegetable stock
1 cup small pasta shells
1 tin chickpeas, drained and rinsed
2 cups of chopped Cavolo Nero
2 Tbsp chopped parsley
Salt & pepper

Instructions

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.