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Minestrone di Bufala

Minestrone di Bufala

By: WellBeing Team

A winter staple in our house, packed with fresh vegetables and goodness, this easy and quick dish. The best dinner for a busy lifestyle!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1½ tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 leek, chopped
  • 2 bay leaves
  • 250g pumpkin, cleaned
  • 2 potatoes
  • 300g cauliflower, cleaned
  • 1.5L vegetable stock
  • 3 Roma tomatoes, diced
  • 1 zucchini, diced
  • ½ bunch asparagus, chopped
  • 200g cup frozen peas
  • Salt & pepper, to taste
  • 400g tin cannellini beans, rinsed
  • Crusty bread to serve
  • 100g That’s Amore Cheese Buffalotto

Method


  • Heat 1½ tbsp olive oil in a large saucepan.
  • Add onion, carrot, celery, leek and bay leaves. Cook in a pot for 3 mins or until onion is soft.
  • Dice pumpkin, potatoes and cauliflower and add to saucepan.
  • Add vegetable stock, cover with lid and bring to boil. Reduce to low heat and cook for 20 mins.
  • Add Roma tomatoes, zucchini, asparagus and frozen peas. Season with salt and pepper and cook for 5 mins or until vegetables are tender.
  • Stir through cannellini beans
  • Serve with crumbled That’s Amore Buffalotto and crusty bread.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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