Chickpea and butternut squash minestrone
Prep time: 30 minsTotal time: 
Chickpea and butternut squash minestrone
In this autumnal soup, the chickpeas soak up all the delicious flavours while adding a satisfying bite. Serve it with crusty bread, if you like
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 tbsp olive oil, plus extra to drizzle (optional)
- 2 celery sticks, thinly sliced
- 2 carrots, coarsely grated
- 1 onion, diced
- 3 garlic cloves, crushed
- 1 leek, sliced
- 400g butternut squash (prepared weight), peeled, deseeded and cut into 1cm cubes
- 1 fennel bulb, cut into quarters and thinly sliced
- 1 x 400g tin chickpeas, drained and rinsed
- 1 x 400g tin plum tomatoes
- 1 litre vegetable stock (fresh or made using 1 stock cube)
- 2 bay leaves
- 100g stars pasta
- 100g curly leaf kale
- 60g parmesan (or vegetarian alternative), finely grated
Step by step
-
Heat 1 tablespoon of oil in a large casserole or sauté pan over a medium-high heat. Add the celery, carrots, onion and garlic. Cook for 3 minutes, stirring regularly, until just starting to soften, then add the leek, squash and fennel. Cook for 6-8 minutes, stirring regularly, until softened. Stir in the chickpeas, tinned tomatoes, stock and bay leaves. Season and bring to the boil, then reduce the heat and simmer, uncovered, for 15 minutes.
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Add the pasta and kale to the soup; simmer for 7 minutes or until the pasta and squash are cooked. Season to taste then ladle into bowls and top with the parmesan. Serve with a grind of black pepper and a drizzle of oil, if you like.
