Pumpkin and Fennel Minestrone
-
- 2 tbs extra virgin olive oil
- 4 cloves garlic, chopped
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, trimmed, chopped
- 1 small fennel bulb, trimmed, chopped, reserve fronds
- 750g butternut pumpkin, peeled, chopped
- 2 tbs finely chopped rosemary leaves
- ½ bunch sage, finely chopped
- 400g tin chopped tomatoes
- 400g tin chickpeas
- 1½ ltrs vegetable stock
- 500g Tuscan Kale, thinly sliced
- 100g small pasta
- Basil leaves, to serve
- Extra virgin olive oil, to serve
Method
Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, fennel & pumpkin & herbs, and cook, for 15 minutes, stirring occasionally. Add tomato, beans and stock to pan. Stir, then cover and slowly bring to the boil. Simmer, stirring occasionally, for 25-30 minutes or until pumpkin is cooked through. Add pasta and kale & cook for a further 10 minutes. Add a little more stock, if necessary. Season and serve. Scatter with basil leaves & fennel and drizzle with olive oil.
