Autumn Minestrone Soup
A hearty and comforting soup made with zucchini/courgette, butternut squash, sweet potato and carrot along with beans and pasta in a tomato and beef broth.
Ingredients
- 2 tablespoons extra virgin olive oil
- ⅓ cup (3 ounces/85 grams) pancetta or unsmoked pork belly diced
- 1 cup (128 grams) onion chopped
- 1 ½ cups (212 grams) carrots, diced
- ½ cup (60 grams) about 2 celery stalks chopped
- 2 garlic cloves peeled and grated or finely chopped
- 1 teaspoon fresh rosemary finely chopped
- 1 ½ cups (140 grams) zucchini/courgette diced
- ½ cup (40 grams) butternut squash peeled and diced
- 1 cup (80 grams) sweet potatoes peeled and diced
- 15 ounces (425 grams) passata or crushed tomatoes
- 3 ½ cups (826 ml) beef broth
- ¼ teaspoon freshly ground black pepper
- 1 Parmesan cheese rind (optional) to add extra flavor
- Salt to taste if needed
- 15 ounces (425 grams) cannellini beans
- ½ cup (100 grams) small pasta cooked according to package directions
- Parmesan cheese grated, for serving
Instructions
- In a large soup pan or saucepan, heat the olive oil over medium heat. Add the pancetta and onions, cook until the onions soften, about 5 minutes. Add the carrots, celery, garlic and rosemary. Stir and cook for 1 minute, don't allow the garlic to brown.
- Add the zucchini, squash, potatoes and passata, beef stock, pepper and Parmesan rind. Bring to a simmer and cook for 20 minutes slightly covered, or until the potatoes are tender.
- Taste for seasoning, add salt if needed (the rind will also add salt and the broth may be salty).
- Remove the Parmesan rind, stir in the beans and pasta.
- Serve hot with freshly grated Parmesan cheese
Video
Notes
*Most store bought beef stock is quite salty so taste and add a 1/2 teaspoon salt if needed.
Nutrition
Serving: 1 | Calories: 440kcal | Carbohydrates: 58g | Protein: 20g | Fat: 18g | Sodium: 998mg | Fiber: 10g