Winter Vegetable Minestrone Soup
By: Lauren Short
Published: Tuesday, January 31, 2017 - 3:06am

Ingredients




1 White Onion
3 cloves garlic
3 cups (400g) Butternut Squash (cubed)
1 Zucchini (courguette)
1 Carrot
2 tsp Dried Oregano
2 cans Beans (variety of your choice)
2 (14oz) cans Diced Tomatoes
8 cups  (1.9 l) Vegetable Stock
2 tbsp Tomato Puree
2 cups (110g) Dry Fusilli Pasta

Preparation

1 Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes. 2 Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute. 3 Add the rest of the cubed vegetables with the oregano, and stir so everything is coated. 4 Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes. 5 After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente. Serve straight away.

About

A warming, winter vegetable minestrone soup. Stuffed full of vegetables and pasta and beans.
RECIPE NOTES
The soup can be frozen for up to 3 months, but the pasta will go softer every time it's heated, so I would suggest making the soup in advance with all the ingredients except the pasta, then add the pasta and simmer for 6-8 minutes when defrosting.