Ingredients
Brown onion
Carrot
Celery sticks Garlic cloves
Olive oil
Zucchini
Butternut squash
Large potato
Cavolo nero or kale
Sprigs fresh thyme
Chopped tomatoes
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Heat the olive oil in a large pan over a low heat, add the onion, carrot and celery and cook gently for about 10 minutes until softened and lightly coloured. Add the garlic and cook for another minute.
Dice the zucchini, peel, de-seed and dice the butternut squash, dice the potato, thinly shred the cavolo nero or kale, strip and finely chop the thyme and rosemary leaves, discarding the stalks.
Add all of the prepared veg, the herbs, canned tomatoes, cannellini beans, vegetable stock and pasta shapes to the pan. Bring up to a simmer then allow to simmer gently for 20-30 minutes. Season to taste with salt and pepper and stir in some finely chopped fresh basil.