2 OCTOBER 2018

Autumn minestrone with pumpkin and chestnuts

Chop onions and garlic finely
Heat up olive oil in a pot, add onions and garlic and sauté them
Dice the pumpkin, add it to the pot and sauté it as well
If you use frozen chickpeas and beans add them to the pot now – if they are precooked or come in a glass add them later
Add the bouillon to the pot (depending on how much you want in your minestrone you can add some more)
Cover up and make it simmer at medium heat for 10-15 minutes until the pumpkin dice are soft
Now add chestnuts, beans and chickpeas (if they are precooked or come in a glass) and the chard stems
Then add the small noodles and depending on their cooking time make it simmer for an additional 7-10 minutes
Roughly chop the chard leaves and add them as well
Season with salt and pepper
Serve the minestrone with fresh parsley and vegan parmesan

Dieser Beitrag ist auch verfügbar auf: deutsch