Recipe | Autumn minestrone

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Serves 4

Ingredients

60 ml (1/4 cup) extra-virgin olive oil

1 onion, diced

3–4 garlic cloves, minced

1 large carrot, skin on, diced

350 g (12 oz) pumpkin, peeled and diced into bite-sized pieces

1 potato, skin on, diced into bite-sized pieces

1 zucchini (courgette), diced into bite-sized pieces

2 litres (8 cups) chicken or vegetable stock

1 × 400 g (14 oz) tin borlotti beans, drained and rinsed

3–4 large silverbeet (Swiss chard) leaves, woody stalks removed, finely chopped

1 teaspoon sea salt flakes

parmesan rind (optional)

150 g (51/2 oz) pasta (any small variety, e.g. risoni/orzo, ditalini, little stars)

40 g (1½ oz) grated parmesan, to serve

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Method

Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and cook for 10 minutes or until softened. Stir in the garlic and cook for another minute until fragrant. Add the carrot, pumpkin, potato and zucchini, stirring well to coat them in the oil. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. 

Pour in the stock and add the borlotti beans, silverbeet, salt and parmesan rind (if using). Bring to a gentle simmer and cook for 30–40 minutes, allowing the vegetables to cook through and the soup to reduce a little.

Increase the heat until just boiling. Add the pasta and cook for 2 minutes less than the packet instructions suggest, stirring every couple of minutes to ensure the pasta doesn’t stick to the bottom of the pan. Remove the parmesan rind and adjust the seasoning if needed. 

Ladle into bowls and serve warm with grated parmesan on top. 

Refrigerate in an airtight container for up to 1 day, or freeze for up to 3 months

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Other recipes from Easy Italian Dinners — 

Filo crinkle pie with greens, ricotta & lemon

Warm potato salad with celery, dill & lemon