Butternut and Sage Minestrone www.instagram.com 35 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Preheat your oven to 200c, dice butternut squash small and roast for 25 min. 2. Dice all your veg up small, mince your garlic. 3. Cover 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. 4. Add the rest of the veg, a little more salt and fry 5 mins more. 5. Add 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. 6. Add the tomato paste and make sure everything is covered well. 7. Then add the tin of plum tomatoes, breaking them up with your spatula. 8. Add the stock, bring everything to the boil then add the dry pasta. 9. After 4/5 min, add the roasted veg, chickpeas, and season to taste. 10. Serve with fresh parsley, olive oil, cashew parm, black pepper and the crispy chickpeas. 1. Preheat your oven to 200c, dice butternut squash small and roast for 25 min. 2. Dice all your veg up small, mince your garlic. 3. Cover 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. 4. Add the rest of the veg, a little more salt and fry 5 mins more. 5. Add 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. 6. Add the tomato paste and make sure everything is covered well. 7. Then add the tin of plum tomatoes, breaking them up with your spatula. 8. Add the stock, bring everything to the boil then add the dry pasta. 9. After 4/5 min, add the roasted veg, chickpeas, and season to taste. 10. Serve with fresh parsley, olive oil, cashew parm, black pepper and the crispy chickpeas. Add Direction 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Dutch oven oven Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
