WINTER SQUASH MINESTRONE SOUP - Kitchen Garden Magazine

A rich Italian soup that is loaded with delicious vegetables and pasta then topped with cheese!

SERVES 4 | Preparation time: 20 minutes | Cooking time: 45 minutes

• 1 tbsp olive oil

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• 1 onion, diced

• 1 celery stick, diced

• 1 carrot, diced

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• ½ courgette, chopped

• 200g/7oz winter squash, diced

• 2 garlic cloves, finely chopped

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• 4 thyme sprigs, leaves picked

• 1 tbsp balsamic vinegar

• 1 tbsp tomato purée

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• 1 x 400g tin plum tomatoes

• 1 x 400g tin butter beans, drained

• 1ltr/1¾pt stock

• 50g/2oz macaroni

• 50g/2oz kale leaves, shredded

• Freshly grated Parmesan, to serve

1. Heat the olive oil in a large pan over a medium heat. Add the onion, celery, squash, courgette and carrot and cook for 10 minutes, or until softened.

2. Stir in the garlic and thyme leaves, then cook for 2-3 minutes more.

3. Stir in the balsamic vinegar, tomato purée, and tomatoes. Then add the stock and cook for 10 minutes.

4. Add the pasta and beans and kale and cook for 10 minutes.

5. Season to taste, and serve with Parmesan.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.