Roasted Autumn Minestrone with Cheesy Sourdough Toast
A hearty, flavour-packed minestrone made with sweet roasted tomatoes, butternut squash, creamy butterbeans, pasta and kale. Packed with plant protein and fibre, and served with cheesy sourdough toast for the ultimate dunking combo!
PREP TIME
15 minutes
COOK TIME
45 minutes to 50 minutes
INGREDIENTS
26
Serves: 4
Ingredients
minestone
- 1 whole1 whole1 whole Butternut Squash, medium, peeled, deseeded and cubed
- 6 whole6 whole6 whole tomatoes, quartered
- 1 whole1 whole1 whole Garlic
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, divided
- 1 whole1 whole1 whole Onion, peeled & diced
- 2 whole2 whole2 whole Carrots, diced
- 2 whole2 whole2 whole Celery, diced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Puree (Strained Tomatoes)
- 1 tsp1 tsp1 tsp Oregano, Dried
- 1 tsp1 tsp1 tsp Thyme, Dried
- 1 pieces1 pieces1 pieces Bay Leaf
- 1200 ml1200 ml1200 ml Vegetable Bouillon, plus more if needed
- 600 grams600 grams600 grams Butter Beans, Canned
- 100 grams100 grams100 grams gigli pasta, or any small pasta
- 150 grams150 grams150 grams Kale, touch stalks removed and leaves sliced
- 1 bunch1 bunch1 bunch Parsley, Flat Leaf, (or basil) chopped
- 3 pinch3 pinch3 pinch Sea Salt, to taste
- 2 pinch2 pinch2 pinch Black Peppercorns, Ground Fresh, to taste
- 1 tsp1 tsp1 tsp Balsamic Vinegar, optional, balances flavour
cheesy sourdough toast
- 4 pieces4 pieces4 pieces Sourdough Bread
- 100 - 120 grams100 - 120 grams100 - 120 grams Cheddar Cheese, or plant based equivalent
- 1 clove1 clove1 clove Garlic, minced
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- 1 pinch1 pinch1 pinch Black Peppercorns, Ground Fresh
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Roast the vegetables: Preheat the oven to 200°C fan / 220°C conventional / Gas Mark 7. Add the squash, tomatoes and garlic bulb to a roasting tray, drizzle with olive oil, season and roast for 30–40 minutes until tender and caramelised.
- Make the soup: Heat the remaining oil in a large saucepan. Cook the onion, carrots and celery for 8–10 minutes until softened. Stir in the tomato purée, oregano and thyme, then add the stock, bay leaf and roasted garlic.
- Add half the roasted tomatoes and squash, remove the bay leaf and blend until smooth. Add the remaining roasted vegetables and butterbeans, then simmer for 10 minutes.
- Add the pasta and kale: Stir in the pasta and cook according to the packet instructions. Add the kale for the final 5–8 minutes. Season to taste, stir through the fresh herbs and optional balsamic vinegar, and add extra stock if needed.
- Make the cheesy toast: Rub the sourdough with the cut garlic clove and brush with olive oil. Top with grated cheese and thyme or black pepper, then grill for 2–4 minutes until golden and bubbling.
- Serve the minestrone topped with fresh herbs alongside the cheesy sourdough for dunking!
Notes
- For extra flavour: Roast until the tomatoes and squash are caramelised.
- For a thicker soup: Blend more of the roasted vegetables.
- For leftovers: Add extra stock when reheating, as the pasta absorbs liquid.
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About This Recipe
Show nutritional information
Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1619 |
| Fat: | 563 g |
| Carbohydrates: | 114 g |
| Protein: | 80 g |
| Cholesterol: | 574 g |
| Sodium: | 43157 mg |
| Fiber: | 558 g |
| Sugars: | 68 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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