Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 leek, chopped
- 2 bay leaves
- 250g pumpkin, cleaned
- 2 potatoes
- 300g cauliflower, cleaned
- 1.5L vegetable stock
- 3 Roma tomatoes, diced
- 1 zucchini, diced
- ½ bunch asparagus, chopped
- 200g cup frozen peas
- Salt & pepper, to taste
- 400g tin cannellini beans, rinsed
- Crusty bread to serve
- 100g That’s Amore Cheese Buffalotto
Method
- Heat 1½ tbsp olive oil in a large saucepan.
- Add onion, carrot, celery, leek and bay leaves. Cook in a pot for 3 mins or until onion is soft.
- Dice pumpkin, potatoes and cauliflower and add to saucepan.
- Add vegetable stock, cover with lid and bring to boil. Reduce to low heat and cook for 20 mins.
- Add Roma tomatoes, zucchini, asparagus and frozen peas. Season with salt and pepper and cook for 5 mins or until vegetables are tender.
- Stir through cannellini beans
- Serve with crumbled That’s Amore Buffalotto and crusty bread.
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