Fall Minestrone

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Do you feel that cool autumn breeze whistling through the air? That’s right, fall is here. We’re wrapping ourselves in our favourite sweater and making a batch of our favourite Fall Minestrone. Taking advantage of hearty fall produce, with help from Crystal margarine, of course.
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Yield: 8 servings

Ingredients

  • 1 1/4 lbs / 560 g / 8 medium Roma tomatoes
  • 42 g / 3 tbsp Crystal margarine, divided
  • 16 g / 4 large garlic cloves, chopped
  • 150 g / 1 medium onion, diced
  • 135 g / 2 large celery stalks, diced
  • 160 g / 1 large carrot, diced
  • 450 g / 3 cups peeled and cubed hard squash (acorn, butternut or buttercup)
  • 3 g / 1 1/2 tsp dried oregano
  • 2 g / 1 tsp dried basil
  • 1 g / 1 tsp red chilli flakes
  • 1 bay leaf
  • 2 L / 8 cups vegetable stock
  • 1 can / 19 oz can fava beans, drained and rinsed
  • 250 g / 1 large zucchini, diced
  • 2 cups cooked orecchiette, or any other small pasta
  • 6 g / 1 tsp salt
  • 1 g/ 1/2 tsp ground pepper

Directions

  1. Preheat oven to 375° (190°C).
  2. Halve the tomatoes and and lay them, cut-side up, on a large baking sheet. Melt 1 tablespoon (14 grams) of Crystal margarine and drizzle over the tomatoes. Roast for 1 hour. Remove from oven and allow to cool. When cool enough to handle, chop tomatoes into 1 inch (2.5 centimetre) pieces and set aside.

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  3. Melt the remaining 2 tablespoons (28 grams) of Crystal margarine in a large pot, or dutch oven, over medium heat. Add the onion, garlic, celery and carrot and cook until soft; about 10 minutes.

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  4. Add the squash, oregano, basil, bay leaf and cook; 2 minutes.

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  5. Pour in the stock and bring soup to a boil. Reduce heat to low and simmer for 10 minutes.

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  6. While the sauce is simmering, cook the pasta until al dente according to package directions.
  7. Add the zucchini and fava beans and simmer 10 minutes. Add the tomatoes, pasta, salt and pepper and simmer 5 minutes. Serve hot.

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Chef’s Note

  • If making ahead, prepare this soup without adding the pasta. Cook and add the pasta just before serving. Soup will keep well-covered, in the refrigerator, for up to 4 days.

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