Winter minestrone with garlic bruschette

Name: Winter minestrone with garlic bruschette
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 800 g Butternut squash; 500 g Carrots; 200 g leaf spinach; 2 Onions; 150 g Pancetta (in thin slices; alternatively bacon); 6 TABLESPOONS + 200 ml olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 can(s) (850 ml) Tomatoes; 2 TABLESPOONS Vegetable broth (instant); 250 g small pasta shells; 50 g Parmesan (piece); 4 Stem(s) Thyme; 1 collar Basil and; 7-10 Tbsp flat leaf parsley; 3 Garlic cloves; 50 g crushed almonds; 1 (approx. 300 g) Ciabattabrot; 1 can(s) (850 ml) white beans

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

800 g Butternut squash
500 g Carrots
200 g leaf spinach
2 Onions
150 g Pancetta (in thin slices; alternatively bacon)
6 TABLESPOONS + 200 ml olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 can(s) (850 ml) Tomatoes
2 TABLESPOONS Vegetable broth (instant)
250 g small pasta shells
50 g Parmesan (piece)
4 Stem(s) Thyme
1 collar Basil and
7-10 Tbsp flat leaf parsley
3 Garlic cloves
50 g crushed almonds
1 (approx. 300 g) Ciabattabrot
1 can(s) (850 ml) white beans

Directions

1
Clean the pumpkin, quarter it and scrape out the seeds and fibres. Peel the pumpkin and dice the pulp. Peel and wash the carrots, if necessary cut them in half lengthwise and slice them. Sort spinach, wash and drain well.
2
Peel and finely chop the onion. Dice Pancetta very finely.
3
Heat 2 tablespoons of oil in a saucepan. Fry the pancetta for 2-3 minutes. Fry pumpkin, carrots and onions briefly. Season with salt, pepper and sugar. Steam for another 2 minutes. Add the tomatoes and chop a little bit with the spatula.
4
1 1⁄2 Add 1 1⁄2 l water. Stir in stock. Bring to the boil and simmer for 30-40 minutes.
5
Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. For the pesto, grate parmesan coarsely. Wash the herbs, shake dry. Add thyme with stems to the soup.
6
Remove leaves from the rest of the herbs and chop roughly. Peel garlic, chop 1 clove coarsely. Puree the herbs with the chopped garlic, almonds, parmesan and 200 ml oil in a tall beaker with a hand blender.
7
Season with salt and pepper.
8
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain noodles, quench cold and allow to drain. Cut bread into slices. Place on a baking tray and roast in a hot oven for approx. 10 minutes.
9
Finely chop the rest of the garlic. Mix with 4 tablespoons of oil. In the last 2 minutes of the baking time, sprinkle the garlic oil on bread slices and bake until done. Wash, rinse and drain the beans.
10
Add beans, spinach and noodles to the minestrone, bring to the boil again. Serve with pesto and toasted bread.