Autumn minestrone with pumpkin and cabbage
Autumn minestrone with pumpkin, white cabbage, kidney beans and whole wheat pasta. One pot, 1 hour, six bowls, vegan without the Parmesan.
Ingredients
- 3 tbsp extra virgin olive oil 45 ml, plus a little for serving
- 1 large onion about 150 g, diced
- 2 medium carrots about 120 g, diced
- 2 celery sticks about 80 g, diced
- 3 cloves garlic sliced
- 1 tbsp tomato paste 15 g
- 1 can chopped tomatoes 400 g
- 400 g pumpkin or butternut squash peeled and cut into 2 cm cubes (about 3 1/2 cups)
- 250 g white cabbage finely shredded (about 3 1/2 cups)
- 240 g cooked red kidney beans one 400 g can, drained and rinsed, or about 1 1/3 cups home-cooked
- 120 g small whole wheat pasta such as ditalini elbows or small shells (about 1 cup)
- 1.5 litres water about 6 1/3 cups
- 1 1/2 tsp fine salt 7.5 g, or to taste
- 1 bay leaf and 1 tsp dried oregano or thyme
- Black pepper
- To serve: chopped parsley a drizzle of olive oil, grated Parmesan (optional)
Instructions
- Warm the olive oil in a large pot (at least 4 litres) over medium heat. Add the onion, carrot and celery with a pinch of salt and cook for 8-10 minutes, stirring now and then, until soft and just starting to colour at the edges.
- Stir in the garlic and tomato paste and cook for 1 minute, until the paste turns a shade darker.
- Add the pumpkin, canned tomatoes, bay leaf, oregano, the rest of the salt and the water. Bring to the boil, then lower the heat and simmer, partly covered, for 15 minutes. The pumpkin should be tender at the edges but still hold its shape.
- Add the cabbage and beans and simmer for 10 minutes more. The cabbage is ready when it is soft but still pale, not grey.
- Stir in the pasta and cook for the time on the packet, usually 8-11 minutes for small shapes. Stir every few minutes so it does not stick to the bottom. If the soup gets too thick, add a splash of hot water.
- Take the pot off the heat, remove the bay leaf and let it sit for 5 minutes. Season with pepper and more salt if needed. Serve with parsley, a drizzle of olive oil and Parmesan if you like.