2 OCTOBER 2018
Autumn minestrone with pumpkin and chestnuts
INGREDIENTS
- 1large onion
- 1garlic clove
- 2Tbspolive oil
- 1- 1,2l33 – 40 oz. Bouillon
- 400gr14 oz. pumpkin (i.e. butternut)
- 200gr7 oz. chickpeas
- 100gr3.5 oz. kidney beans
- 100gr/3.5 oz.) chestnuts
- 3-5stems of chard
- 100gr3.5 oz. small noodles
- Salt
- Pepper
- Parsley
- Vegan parmesan
INSTRUCTIONS
- 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
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Yours, Verena
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