Autumn Minestrone Soup Recipe | Autumn Soups
Crispy butter-fried sage is the perfect topping for this simple, warming autumn squash minestrone soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 2 tbsp olive oil
- 2 celery stalks, chopped
- 125g (4½ oz) Hokkaido squash, deseeded, peeled and chopped (prepared weight)
- 1 litre (4 cups) beef stock
- 200g (7 oz) small pasta of your choice
- 110g (4 oz) spinach
- salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 8 sage leaves
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