Autumn Minestrone
Author: 
Recipe type: diner
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 300g Hokkaido Pumpkin, cubed
  • 100g sweet potato, cubed (1 small sweet potato)
  • 200g champignons
  • 200g Borlotti beans, cooked
  • 70g Red lentil pasta*
  • 2 stick of celery, thinly sliced
  • 2 large handfuls of kale, roughly chopped
  • 1 onion, finely chopped
  • 1 cloves of garlic, finely chopped
  • 1 tsp oregano
  • 1 bay leaf
  • Olive oil
  • 800ml water
  • 1-2 sprigs of basil
Instructions
  1. Add some olive oil into a pan, sautée onion, celery, bay leaf, mushrooms and garlic until for 5 minutes on medium heat.
  2. Add pumpkin, sweet potato, vegetable stock and oregano. Cover with a lid, let it come to a boil and lower heat and cook on medium low for 20 minutes or until the pumpkin and sweet potato is tender. Add the pasta and the beans and cook for another 8 minutes or until the pasta is al dent. Two minutes before the pasta is aldente ad din the kale and cover again.
  3. Garnish the finished soup with a sprinkle of freshly chopped basil.
  4. *you can use any other pasta as well, whole wheat would taste great or you could stick to regular past, whatever you fancy.
Recipe by at https://fannythefoodie.com/de/2017/10/12/autumn-minestrone-pumpkin-sweet-potato/