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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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp 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

Method
 

  1. Finely chop the onion, celery and garlic.
  2. Peel the squash, then cut them into bite-sized chunks.
  3. Roughly chop the carrot.
  4. In a large, heavy-based pot, heat the oil, then gently sauté the onion, carrot and celery for 5 minutes until soft.
  5. Add the garlic, squash pieces and oregano, then gently sauté the vegetables over low heat for about 5 minutes.
  6. Stir in the tomato purée.
  7. After a minute, add the passata and vegetable stock, then bring to the boil.
  8. Add the pasta and chickpeas.
  9. Simmer, uncovered, for 10 minutes. (Stir it for a couple of minutes - the pasta pieces tend to stick to the base otherwise).
  10. When the veggies & pasta are tender, add the chopped cavolo nero and cook for another 3-5 minutes.
  11. Stir in the parsley.
  12. Taste the soup and season to your liking.
  13. Serve warm.