WWW.FREI-STYLE.COMAutumn minestrone with pumpkin and chestnuts
Ingredients
- 1 large onion
- 1 garlic clove
- 2 Tbsp olive oil
- 1- 1,2 l 33 – 40 oz. Bouillon
- 400 gr 14 oz. pumpkin (i.e. butternut)
- 200 gr 7 oz. chickpeas
- 100 gr 3.5 oz. kidney beans
- 100 gr (3.5 oz.) /3.5 oz.) chestnuts
- 3-5 stems of chard
- 100 gr 3.5 oz. small noodles
- Salt
- Pepper
- Parsley
- Vegan parmesan
Instructions
- 1.Chop onions and garlic finely
- 2.Heat up olive oil in a pot, add onions and garlic and sauté them
- 3.Dice the pumpkin, add it to the pot and sauté it as well
- 4.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
- 5.Add the bouillon to the pot (depending on how much you want in your minestrone you can add some more)
- 6.Cover up and make it simmer at medium heat for 10-15 minutes until the pumpkin dice are soft
- 7.Now add chestnuts, beans and chickpeas (if they are precooked or come in a glass) and the chard stems
- 8.Then add the small noodles and depending on their cooking time make it simmer for an additional 7-10 minutes
- 9.Roughly chop the chard leaves and add them as well
- 10.Season with salt and pepper
- 11.Serve the minestrone with fresh parsley and vegan parmesan
Notes
Tip from my kitchen: this minestrone is great for making ahead – I cook the small soup noodles separately and add them only when serving, so they don't soak up too much broth overnight. It keeps for 3 to 4 days in the fridge and freezes best without the noodles. Pre-cooked, vacuum-packed chestnuts save time; feel free to vary the veggies based on what you have and use more or less bouillon to make it brothier or heartier.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook