Butternut and Sage Minestrone
Directions
- 1Preheat your oven to 200c, dice butternut squash small and roast for 25 min.
- 2Preheat your oven to 200c, dice butternut squash small and roast for 25 min.
- 3Preheat your oven to 200c, dice butternut squash small and roast for 25 min.
- 4Dice all your veg up small, mince your garlic.
- 5Dice all your veg up small, mince your garlic.
- 6Dice all your veg up small, mince your garlic.
- 7Cover 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.
- 8Cover 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.
- 9Cover 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.
- 10Add the rest of the veg, a little more salt and fry 5 mins more.
- 11Add the rest of the veg, a little more salt and fry 5 mins more.
- 12Add the rest of the veg, a little more salt and fry 5 mins more.
- 13Add 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.
- 14Add 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.
- 15Add 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.
- 16Add the tomato paste and make sure everything is covered well.
- 17Add the tomato paste and make sure everything is covered well.
- 18Add the tomato paste and make sure everything is covered well.
- 19Then add the tin of plum tomatoes, breaking them up with your spatula.
- 20Then add the tin of plum tomatoes, breaking them up with your spatula.
- 21Then add the tin of plum tomatoes, breaking them up with your spatula.
- 22Add the stock, bring everything to the boil then add the dry pasta.
- 23Add the stock, bring everything to the boil then add the dry pasta.
- 24Add the stock, bring everything to the boil then add the dry pasta.
- 25After 4/5 min, add the roasted veg, chickpeas, and season to taste.
- 26After 4/5 min, add the roasted veg, chickpeas, and season to taste.
- 27After 4/5 min, add the roasted veg, chickpeas, and season to taste.
- 28Serve with fresh parsley, olive oil, cashew parm, black pepper and the crispy chickpeas.
- 29Serve with fresh parsley, olive oil, cashew parm, black pepper and the crispy chickpeas.
- 30Serve with fresh parsley, olive oil, cashew parm, black pepper and the crispy chickpeas.
Ingredients
- 4 tbsp extra virgin olive oil
- 4 tbsp extra virgin olive oil
- 4 tbsp extra virgin olive oil
- 0.5 onion
- 0.5 onion
- 0.5 onion
- 1 carrot
- 1 carrot
- 1 carrot
- 0.5 red pepper
- 0.5 red pepper
- 0.5 red pepper
- 0.5 courgette
- 0.5 courgette
- 0.5 courgette
- 0.5 butternut squash
- 0.5 butternut squash
- 0.5 butternut squash
- 8 cloves minced garlic
- 8 cloves minced garlic
- 8 cloves minced garlic
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh sage
- 1.5 tbsp ras el hanout
- 1.5 tbsp ras el hanout
- 1.5 tbsp ras el hanout
- 1 tbsp smoked paprika
- 1 tbsp smoked paprika
- 1 tbsp smoked paprika
- 1 tbsp oregano, thyme, rosemary
- 1 tbsp oregano, thyme, rosemary
- 1 tbsp oregano, thyme, rosemary
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 2 tbsp tomato paste
- 400 g plum tomatoes
- 400 g plum tomatoes
- 400 g plum tomatoes
- 900 ml veg stock
- 900 ml veg stock
- 900 ml veg stock
- 200 g small pasta shells
- 200 g small pasta shells
- 200 g small pasta shells
- 240 g cooked chickpeas
- 240 g cooked chickpeas
- 240 g cooked chickpeas
- 1 cashew parm, crispy chickpeas, olive oil, black pepper, fresh herbs, chilli
- 1 cashew parm, crispy chickpeas, olive oil, black pepper, fresh herbs, chilli
- 1 cashew parm, crispy chickpeas, olive oil, black pepper, fresh herbs, chilli
Equipment
Dutch ovenoven