Autumn Minestrone
Crispy butter-fried sage is the perfect topping for this simple, warming autumn squash minestrone soup.
Introduction
With colder weather comes new, richer produce – squash, sage, and a fuller-flavoured beef stock make this minestrone perfect for falling temperatures.
Ingredients
| 2 tbsp | olive oil |
| 2 | celery stalks, chopped |
| 125g (4½ oz) | Hokkaido squash, deseeded, peeled and chopped (prepared weight) |
| 1 litre (4 cups) | beef stock |
| 200g (7 oz) | small pasta of your choice |
| 110g (4 oz) | spinach |
| salt and freshly ground black pepper, to taste | |
| Top it off: | |
|---|---|
| 2 tbsp | butter |
| 8 | sage leaves |
Method
Heat the olive oil in a medium pan over a medium heat, add the celery, squash and a few turns of salt and pepper, and sauté gently for about 5 minutes until softened.
Add the stock and simmer for about 20 minutes until the celery and squash have softened.
T o make the topping, heat the butter in a separate small pan and add the sage leaves as the butter begins to foam. Fry for a few minutes on each side until crispy, but not burnt. Set aside.
Meanwhile, cook the pasta in a large pan of salted water for 2 minutes less than stated on the package instructions.
Drain the pasta and transfer to the soup pan along with the spinach, simmering for a further 2 minutes.
Season the soup to taste with salt and pepper, then divide among 4 bowls and garnish with the crispy sage leaves.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
