40 MINUTES | FEEDS 4

Winter minestrone

I love minestrone all year round and this is my winter version, using hearty squash and white beans.

METHOD

Heat the olive oil in a large pan and once hot add the onion, celery, leek, a pinch of salt and black pepper. Fry for 15 minutes until soft. Add the squash, garlic, chilli and herbs and fry for 3-5 minutes until the garlic is soft and fragrant. Add the tomato puree, fry for a couple of minutes until brick red.

Add the stock and beans, bring to a boil then reduce to a simmer for 15-20 minutes until the squash is completely tender. Finally, add the greens and cook for a couple of minutes until wilted. Taste for seasoning and serve with parmesan and an extra drizzle of olive oil.

INGREDIENTS

3 tbsp olive oil

1 large onion, diced

2 sticks of celery, diced

1 leek, diced

½ medium squash, diced

2 cloves of garlic

Pinch of chilli flakes

Small bunch of oregano leaves or 1 tsp dried oregano

2 tbsp tomato puree

1 litre veg stock

1x 440g tin of white beans, drained and rinsed

4 large handfuls of greens, roughly torn or chopped

Sea salt and black pepper

Parmesan to serve (optional)