Minestrone With Butternut Squash ‘noodles’
This hearty and flavorful Chickpea and Butternut Squash Soup is a comforting bowl of goodness that will warm you up from the inside out. Packed with nutritious ingredients like chickpeas, butternut squash, and cavolo nero, this soup is seasoned with aromatic herbs and spices to create a delicious and satisfying dish that will leave you feeling nourished and satisfied. Top it off with a sprinkle of grated parmesan and a drizzle of extra virgin olive oil for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 1 tbsp ghee
- 2 large onions
- 1 celery
- 1 bay leaf
- 1 butternut squash
- 3 garlic
- 1 large carrot
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp chillichilli
- 800ml/1¾ pints vegetable stock
- 400g tin chopped tomatoes
- 2 x 400g tins cooked chickpeas
- 200g/7oz cavolo nero
- and freshly ground saltblack pepper
- large handful grated parmesan
- drizzle extra virgin olive oil
Instructions
- Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened.
- Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler
- Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes.
- Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally.
- Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper.
- Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 348kcal
- Carbohydrate Content: 45g
- Fat Content: 11g
- Fiber Content: 16g
- Protein Content: 18g
- Saturated Fat Content: 4g
- Sugar Content: 18g
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