PREP TIME 20 minutes
COOK TIME 30 minutes
SERVINGS
6
people
INGREDIENTS
1 White Onion
3 cloves garlic
3 cups (400g) Butternut Squash (cubed)
1 Zucchini (courguette)
1 Carrot
2 tsp Dried Oregano
2 cans Beans (variety of your choice)
2 (14oz) cans Diced Tomatoes
8 cups (1.9 l) Vegetable Stock
2 tbsp Tomato Puree
2 cups (110g) Dry Fusilli Pasta
INSTRUCTIONS
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Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.
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Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.
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Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.
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Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes.
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After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente. Serve straight away.
RECIPE NOTES
The soup can be frozen for up to 3 months, but the pasta will go softer every time it’s heated, so I would suggest making the soup in advance with all the ingredients except the pasta, then add the pasta and simmer for 6-8 minutes when defrosting.
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