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Looking for quick and easy comfort food for cooler nights and days?
This is a super healthy Autumn soup recipe you’ll fall in love with.
Italians adore their home made Minestrone Soup using whatever vegetables are in season or in the fridge. I love Borlotti beans in this recipe as they add a creamy texture and slightly sweet taste. Add some grated pecorino, fresh herbs, a drizzle of oil and serve with warm crusty bread and you’ll feel so happy !
Serves 8
Cook time – approx. 1 hour
INGREDIENTS
2 tbs olive oil
4 rashers streaky bacon, finely chopped
2 onions, chopped
2 cloves garlic, chopped
2 carrots, chopped
2 celery stalks, chopped
800g butternut pumpkin, peeled, chopped
2 tbs finely chopped rosemary leaves
1/2 bunch sage, finely chopped
400g can chopped tomatoes
400g can borlotti beans or kidney beans, rinsed, drained
1litre chicken or vegetable stock
500g seasonal greens (try cabbage, kale, anything in the fridge!)
100g pasta
Basil/parsley leaves, to serve
Extra virgin olive oil, to serve
Grated pecorino/parmesan cheese to serve
Warm, crusty bread, to serve
METHOD
Heat the olive oil in a large saucepan with a lid. Add the bacon and cook, stirring occasionally, for 2 minutes or until golden. Add the garlic, onion, carrot, celery, pumpkin, herbs and cook, stirring occasionally until the vegetables have softened. Add tomato, beans and stock to pan.
Stir, then cover and slowly bring to the boil. Simmer, stirring occasionally, for about 20 minutes or until pumpkin is cooked through.
Add pasta with the seasonal greens and cook for a further 10 minutes or until the pasta is al dente. Add a little more stock or water if necessary.
Divide soup into serving bowls. Scatter with basil leaves, grated pecorino and drizzle with olive oil. Serve with warm crusty bread. Yum !