Vegan autumn minestrone with squash and borlotti beans

Vegan autumn minestrone with Hokkaido squash, borlotti beans, chard, tomatoes and soup pasta, cooked with rosemary. A warming lunch in 55 minutes, 284 kcal per serving.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 284 kcal per serving
• Protein: 12 g
• Fat: 7 g
• Carbs: 39 g

Ingredients

• 1 onion
• 2 carrots
• 100g celery
• 2 garlic cloves
• 400g Hokkaido squash
• 2 tbsp olive oil
• 1 tin of tomatoes
• 1l vegetable stock
• 1 tin of borlotti beans
• 100g chard
• 80g soup pasta
• 1 sprig of rosemary
• 1 bay leaf
• 1 pinch of salt
• 1 pinch of pepper
• ½ bunch of parsley

Method

You’ll need: saucepan · chopping board · knife · sieve · ladle

1. Dice the onion, carrots, celery and garlic. Cut the Hokkaido squash into 1.5 cm cubes.
2. Soften the onion, carrots and celery in the olive oil in a large pan for 5 minutes. Add the garlic and rosemary and cook for 1 minute more.
3. Add the squash, tomatoes, vegetable stock and bay leaf and simmer the soup, covered, for 15 minutes.
4. Rinse the borlotti beans and cut the chard into strips. Add both to the pan with the soup pasta and cook everything for 10 minutes until the pasta is al dente.
5. Remove the rosemary sprig and bay leaf, season the minestrone with salt and pepper and sprinkle with chopped parsley.

Good to know

Whatever is in season goes into a minestrone. In autumn, that means squash, chard and beans, and a sprig of rosemary gives the pot its flavour.

Swaps

Borlotti beans → kidney beans or cannellini beans. Chard → kale (cook for 5 minutes longer). Soup pasta → rice (gluten-free). Vegetable stock → water with a piece of parmesan rind (then no longer vegan or vegetarian).

Cooking tips

If you're cooking ahead, cook the pasta separately, or it will soak up the stock overnight.

Storage

Without the pasta, it keeps for 4 days in the fridge, or 3 months in the freezer.

Allergens

Contains gluten from the pasta, and celery; no milk, egg or nuts. Suitable for children and in pregnancy.

Frequently asked questions

Can you freeze autumn minestrone?

Without the pasta, it keeps for 4 days in the fridge, or 3 months in the freezer.

How long does autumn minestrone keep in the fridge?

Without the pasta, it keeps for 4 days in the fridge, or 3 months in the freezer.

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