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| Serves: people |
A hearty, healthy soup to fight the winter chill. This tasty, energy-boosting meal is rich in protein, fibre and vitamins. Make a large batch and freeze some for when you are pressed for time. Defrost completely and re-heat gently until piping hot before serving.
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INGREDIENTS
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INSTRUCTIONS
- TURN OVEN ON TO 200˚C/180˚C FAN/GAS 6
- Peel, deseed and cube the squash. Wash and halve the tomatoes. Peel and roughly chop the onion.
- Peel and bash the garlic clove. Rinse the sage sprigs and strip the leaves.
- Rinse the cannellini beans under running water and set aside.
- In a bowl, mix 2 tablespoons of olive oil with the balsamic vinegar and a little sea salt. Put the tomatoes and garlic in a roasting tin and drizzle with olive oil dressing. Roast for 20-25 minutes, shaking the tray regularly to make sure the tomatoes cook evenly and don’t stick to the tray.
- Meanwhile, warm the remaining oil in a large pan. Bruise the sage leaves between your fingers to help release their aromatic oil and add to the pan with the onion . Sprinkle with a little salt and cook for 5-7 minutes until soft, stirring frequently.
- Add the squash, stir the mixture thoroughly, add 50ml of hot water and cover the pan with a lid. Lower the heat and simmer for about 15 minutes, stirring occasionally.
- Make the vegetable stock according to packet instructions. Add the cannellini beans and the vegetable stock to the pan and cook for another 5 minutes.
- Remove the tomatoes from the oven. Reserve a few for decorating the individual soup bowls and add the rest to the pan. Cook for a couple of minutes.
- Whizz the soup in a blender until smooth. Return to the pan. Add a generous grinding of black pepper and serve immediately, decorating with the reserved roasted tomatoes.
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