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Pumpkin Minestrone

The famous Italian meal soup with pasta, reinvented for winter!

Vegetarian Vegan Soup lunch September October November
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Cost per serving: 0,65 €
Energy: 190 kcal / serving
Nutritional score:

Instructions

  • 1.   Peel the pumpkin and cut it into small cubes of about 1 cm. Finely chop the onion. Peel, remove the germ, and press the garlic.
  • 2.   Put 1.5 L of water in a saucepan and dissolve a vegetable bouillon in it. Add the pumpkin, red onion, and garlic. Adjust the seasoning with salt and pepper.
  • 3.   Cook until the pumpkin starts to become tender, then add the pasta, roughly crushed peeled tomatoes, and spinach. Cook for the time indicated on the package.
  • 4.   Serve hot, optionally sprinkled with some grated Parmesan cheese!

Ingredients for servings

  • 200 g of butternut squash
  • 150 g of pasta
  • 400 g of canned peeled tomato
  • 100 g of spinach sprout
  • 1 vegetable bouillon cube
  • 1 red onion
  • 2 garlic cloves

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    190 kcal
    9 %
  • Fat
    1,35 g
    2 %
  • of which saturated
    0,3 g
    1 %
  • Carbohydrates
    32,16 g
    12 %
  • of which sugar
    5,18 g
    6 %
  • Protein
    7,08 g
    14 %
  • Fibers
    4,59 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.