Butternut Squash, Pinto Beans and Chard Minestrone
Italian-inspired · minestrone · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 37
- Total minutes
- 52
Ingredients (11)
- 440 g butternut squash, peeled, cut into 1.5–2 cm pieces
- 250 g chard, washed and chopped
- 320 g cooked pinto beans, drained
- 110 g onion, peeled and finely diced
- 24 ml olive oil
- 5 g smoked paprika
- 15 g flat-leaf parsley, chopped
- 24 ml red wine vinegar
- 4 g salt, adjust after tasting
- 850 ml low-salt vegetable stock
- 140 g dried small pasta
Equipment
- knife
- chopping board
- large saucepan
- ladle
Method
1. Prepare
Prepare the butternut squash and chard as listed, and drain the cooked pinto beans. Measure everything else.
Guide timing: 12 minutes
2. Soften
Heat the olive oil in a large saucepan over medium heat. Cook the onion, butternut squash and smoked paprika for 7–9 minutes, stirring. Add a splash of the low-salt vegetable stock if the spice starts to catch.
Guide timing: 9 minutes
3. Simmer
Add the low-salt vegetable stock and cooked pinto beans. Simmer gently for 15 minutes, until the largest pieces are nearly tender.
Guide timing: 15 minutes
4. Add the pasta
Stir in the dried small pasta and chard and simmer for 8–12 minutes, until the pasta is cooked through and the vegetables are tender.
Guide timing: 12 minutes
5. Finish and serve
Turn off the heat. Stir in the red wine vinegar and flat-leaf parsley, add the salt a little at a time, taste and serve piping hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.