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Autumnal Minestrone-Style Soup (Stoup)

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine Italian, Mediterranean
Servings 4

Ingredients
  

  • 4 tbsp extra virgin olive oil
  • 1 small leek, rinsed & chopped
  • 250 g kuri squash pumpkin, diced
  • 250 g celeriac (or celery), diced
  • 4 cloves garlic, peeled & chopped
  • 2 bay leaves
  • 1 tsp dried thyme (or herbs of your choice)
  • 1 tbsp dried mushrooms, chopped
  • 100 g short grain brown rice (or 200g pasta)
  • 2 cans tinned tomatoes
  • 2 cans cannellini beans, drained and rinsed
  • 1.5 litres vegetable stock
  • 1/2 savoy cabbage, shredded
  • to taste salt and pepper

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leek, pumpkin, and celeriac and cook until softened, about 5-7 minutes.
  • Add the garlic, thyme, and dried mushrooms and cook for another minute until fragrant.
  • Add the rice (or pasta), tinned tomatoes, cannellini beans, and vegetable stock. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice/pasta is cooked and the flavors have melded.
  • Stir in the shredded savoy cabbage during the last 5-10 minutes of cooking.
  • Season with salt and pepper to taste.
  • Serve hot, drizzled with a little extra olive oil and grated cheese (optional).
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