Butternut and Sage Minestrone
Directions
- 1Preheat your oven to 200c, dice butternut squash small and roast for 25 min.
- 2Dice all your veg up small, mince your garlic.
- 3Cover the bottom of a Dutch oven in olive oil. Add the harder veg (onion, carrot, any root veg) and sauté for 8 mins on a medium heat with a pinch of salt.
- 4Add the rest of the veg, a little more salt and fry 5 mins more.
- 5Add the garlic and fresh herbs. Fry 3 mins more, then add the dried spices and fry those off until aromatic. Add a little more olive oil if needed.
- 6Add the tomato paste and make sure everything is covered well.
- 7Then add the tin of plum tomatoes, breaking them up with your spatula.
- 8Add the stock, bring everything to the boil then add the dry pasta.
- 9After 4/5 min, add the roasted veg, chickpeas, and season to taste.
- 10Serve with fresh parsley, olive oil, cashew parm, black pepper and the crispy chickpeas.
Ingredients
- 4 tbsp extra virgin olive oil
- 0.5 onion
- 1 carrot
- 0.5 red pepper
- 0.5 courgette
- 0.5 butternut squash
- 8 cloves minced garlic
- 1 tbsp chopped fresh sage
- 1.5 tbsp ras el hanout
- 1 tbsp smoked paprika
- 1 tbsp oregano, thyme, rosemary
- 2 tbsp tomato paste
- 400 g plum tomatoes
- 900 ml veg stock
- 200 g small pasta shells
- 240 g cooked chickpeas
- 1 cashew parm, crispy chickpeas, olive oil, black pepper, fresh herbs, chilli
Equipment
Dutch ovenoven
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