Smoky roast parsnip & butter bean soup
Deep winter soup of roasted parsnips and butter beans with smoked paprika oil.
Harvest minestrone with borlotti & cavolo nero
The autumn minestrone: borlotti, squash, cavolo nero and small pasta under Parmesan.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften onion, carrot, celery and squash in the oil for 10 minutes.
- Step 2
Add garlic and rosemary, then tomatoes and stock; simmer 15 minutes.
- Step 3
Add beans and pasta for 8 minutes; cavolo nero for 4 more.
- Step 4
Serve with Parmesan and good oil.
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Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 12g |
| Carbohydrates | 42g |
| – of which sugars | 11g |
| Fibre | 10g |
| Fat | 9g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.2g |
| Calcium | 160mg |
| Iron | 3.6mg |
| Salt | 1g |
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