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Roast Pumpkin minestrone with tortellini




Source of Recipe


adapted from Taste magazine






Recipe Introduction


You can adapt the veg to whatever you have in the house, you can also use different pasta if you prefer, but this surely is a "big soup"

serves 4 cooking time over 2 hours





List of Ingredients



• 1.6kg pumpkin (eg butternut) peeled, deseeded, cut into 2cm cubes
  
• 125ml (1/2 cup) olive oil
  
• 2 carrots, peeled, finely chopped
  
• 2 celery sticks, finely chopped
  
• 1 brown onion finely chopped
  
• 3 garlic cloves, crushed
  
• 1.5 L (6 cups) veg (or chickn style) stock (or use stock cubes with wine and water)
  
• 210g can finely chopped tomatoes
  
• 400g can borlotti beans (or cook from dried), rinsed, drained
  
• 100g red or purple kale, stalks removed, leaves torn
  
• 600g tortellini
  
• nutritional yeast (optional) or vegan parmesan to serve
  






Instructions



1. Preheat oven to 200C. Line a baking tray with baking paper and arrange pumpkin pieces on it. Drizzle with 1tbs of the oil. Season. Roast for 45 minutes until tender and golden.
   
2. Heat 1tbs oil in large pot on med high heat. Add onion and cook stirring for 1 min. Add carrot and celery and cook 4-5 minutes until soft. Add garlic and cook stirring 30 mins until aromatic.
   
3. Add stock and tomato and bring to the boil. Add beans and 2/3 pumpkin. Reduce heat to low. Simmer 50 mins until pumpkin begins to break up and thicken the soup.
   
4. Line baking tray with baking paper. Place kale on it. Toss with 1-2 tbs oil. Bake for 5-10 mins until crisp. Season with salt while still hot and oily
   
5. Bring a large pot of salted water to the boil and cook tortellini for 2-3 minutes until al dente. Drain.
   
6. Heat 2tbs oil ove med high heat, add half the tortellini and cook 2-3 mins each side until they are golden and crisp up a bit. Transfer to a plate lined with paper towel to drain. Keep warm. Repeat with remaining oil and tortellini (please note you can skip this step if you want just the al dente tortellini in your soup bowl.
   
7. Serve soup in bowls topped with tortellini, kale and remaining pumpkin. Sprinkle with nootch or parmesan if you like.
   






Final Comments


Any red or white good wine will go well with this.