Buy all ingredients right below the recipe
INGREDIENTS
- 200 g carrots (2 larger)
- 200 g celery
- 500 g butternut squash
- 200 g green beans
- 1 large yellow onion
- 4 cloves garlic
- 400 g canned tomatoes
- 2 tablespoons tomato paste
- 425 ml red beans in sweet and sour brine
- 100 g Conchiglie pasta (shells)
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 pcs bay leaf
- Pepper
- Salt
- 900 ml vegetable broth
INGREDIENTS FOR GARNISH
- Fresh basil
- Parmesan-type cheese
MAY BE USEFUL
- Cooking utensils
INSTRUCTIONS
- 1First, prepare the vegetables. Peel the onion and chop it finely. Slice the garlic. Peel the carrots, celery, and pumpkin. Slice the carrots into rounds, dice the celery, and cut the pumpkin into larger cubes. Trim the unsightly ends from the pods and cut them into approximately centimeter-sized pieces.
- 2Sauté the onion in olive oil until golden. Then add the garlic and let it turn golden. Add the carrots, celery, and pumpkin. Sauté for a while, then stir in the oregano, thyme, and bay leaves. Season with salt and pepper. Pour in the broth and chopped tomatoes. Let it simmer over low heat for about 20 minutes.
- 3After 20 minutes, add 2 dcl of water, stir in the pasta and add the green beans. Cook until the pasta is soft - about 10 minutes. Turn off the heat, add the tomato paste, drained beans, and let it warm through without further cooking. Season with salt and pepper to taste. Serve with fresh basil and grated Parmesan.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.