Minestrone With Butternut Squash ‘Noodles’

less than 30 mins

10 to 30 mins

Serves 4

This gluten-free soup uses spaghetti-like strands of butternut squash instead of pasta for a healthy take on a classic.

Equipment and preparation: For this recipe, you will need a julienne peeler or a spiraliser.

This meal provides 348 kcal, 18g protein, 45g carbohydrate (of which 18g sugars), 11g fat (of which 4g saturates), 16g fibre and 2.5g salt per portion.

• 1 tbsp ghee
• 2 large onions, diced
• 1 celery stick, trimmed, diced
• 1 bay leaf
• 1 butternut squash, trimmed, peeled, deseeded
• 3 garlic cloves, diced
• 1 large carrot, diced
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp chilli flakes or chopped fresh chilli
• 800ml/1¾ pints vegetable stock
• 400g tin chopped tomatoes (or 6 large fresh tomatoes, deseeded and chopped)
• 2 x 400g tins cooked chickpeas, drained, rinsed
• 200g/7oz cavolo nero, tough stalks removed, leaves finely sliced
• salt and freshly ground black pepper
• large handful grated parmesan (or vegetarian alternative)
• drizzle extra virgin olive oil

1. Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened.
2. Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler
3. Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes.
4. Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally.
5. Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper.
6. Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve.