Minestrone With Butternut Squash ‘Noodles’

A gluten-free vegetarian minestrone using julienned butternut squash strands instead of pasta, simmered with chickpeas, tomatoes, and cavolo nero.

Vegetarian Healthy Dinner Gluten Free Low Carb

Estimated Nutrition

Calories

348

kcal / serving

1392 kcal total

Carbs

45g

per serving

180 g total

Fat

11g

per serving

44 g total

Protein

18g

per serving

72 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

handful

Parmesan

grated, or vegetarian alternative

LegumesPulses

800

Chickpeas

cooked, drained, and rinsed

Liquids

800

Vegetable Stock

NutsSeeds

piece

Bay Leaf

piece

Garlic

cloves, diced

0.5

tsp

Oregano

dried

0.5

tsp

Basil

dried

0.25

tsp

Chilli Flakes

or chopped fresh chilli

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

Ghee

Extra Virgin Olive Oil

to drizzle

Vegetables

piece

Onion

diced

stick

Celery

trimmed and diced

piece

Butternut Squash

trimmed, peeled, and deseeded

piece

Carrot

diced

400

Chopped Tomatoes

canned or fresh

200

Cavolo Nero

stalks removed and leaves finely sliced

Method

Heat ghee in a large saucepan and fry onion, celery, and bay leaf until soft.

Peel butternut squash into thin strands using a julienne peeler.

Add garlic, carrot, oregano, basil, chilli, and 800ml stock to the pan.

Boil the mixture then simmer covered for 8 minutes.

Add tomatoes, chickpeas, and squash strands then simmer for 8 minutes.

Stir in cavolo nero and cook until tender before seasoning.

Serve in bowls sprinkled with parmesan and drizzled with olive oil.