Minestrone Soup

AuthorGeo FoodsCategory

Ingredients

 · 2 tablespoons olive oil
 · 2 onions
 · 2 carrots
 · 2 celery stalks
 · 800 g butternut pumpkin
 · 2 tablespoons rosemary leaves
 · ½ bunch sage
 · 100 g chestnuts
 · 400 g tomatoes
 · 400 g borlotti beans
 · 6 cups vegetable stock
 · 500 g seasonal greens
 · 100 g pasta
 · Basil leaves

Preparation

1

Heat the olive oil in a saucepan over medium heat. Add the onion, carrot, celery, pumpkin, herbs and chestnuts, and cook, stirring occasionally, for 15 minutes or until the vegetables have softened. Add tomato, beans and stock to pan. Stir, then cover and slowly bring to boil. Simmer, stirring occasionally, for 25-30 minutes or until pumpkin is cooked through. Wrap pasta in a clean towel and, using a rolling pin, bash into pieces. Add to the pan with the seasonal greens and cook for a further 10 minutes or until the pasta is al dente. Season soup and divide among serving bowls. Scatter with basil leaves and drizzle with olive oil. Serve with crusty bread.

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Ingredients

 · 2 tablespoons olive oil
 · 2 onions
 · 2 carrots
 · 2 celery stalks
 · 800 g butternut pumpkin
 · 2 tablespoons rosemary leaves
 · ½ bunch sage
 · 100 g chestnuts
 · 400 g tomatoes
 · 400 g borlotti beans
 · 6 cups vegetable stock
 · 500 g seasonal greens
 · 100 g pasta
 · Basil leaves

Directions

1

Heat the olive oil in a saucepan over medium heat. Add the onion, carrot, celery, pumpkin, herbs and chestnuts, and cook, stirring occasionally, for 15 minutes or until the vegetables have softened. Add tomato, beans and stock to pan. Stir, then cover and slowly bring to boil. Simmer, stirring occasionally, for 25-30 minutes or until pumpkin is cooked through. Wrap pasta in a clean towel and, using a rolling pin, bash into pieces. Add to the pan with the seasonal greens and cook for a further 10 minutes or until the pasta is al dente. Season soup and divide among serving bowls. Scatter with basil leaves and drizzle with olive oil. Serve with crusty bread.

Minestrone Soup

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