Theresa says: “With colder weather comes new, richer produce – squash, sage, and a fuller-flavoured beef stock make this minestrone perfect for falling temperatures.”

Serves 4

Ingredients

2 tablespoons olive oil
2 celery stalks, chopped
125 g (4½ oz) Hokkaido squash, deseeded, peeled and chopped (prepared weight)
1 litre (4 cups) beef stock
200 g (7 oz) small pasta of your choice
110 g (4 oz) spinach
salt and freshly ground black pepper, to taste

Top it off:

2 tablespoons butter
8 sage leaves

Method

Heat the olive oil in a medium pan over a medium heat, add the celery, squash and a few turns of salt and pepper, and sauté gently for about 5 minutes until softened.

Add the stock and simmer for about 20 minutes until the celery and squash have softened.

To make the topping, heat the butter in a separate small pan and add the sage leaves as the butter begins to foam. Fry for a few minutes on each side until crispy, but not burnt. Set aside.

Meanwhile, cook the pasta in a large pan of salted water for 2 minutes less than stated on the package instructions.

Drain the pasta and transfer to the soup pan along with the spinach, simmering for a further 2 minutes.

Season the soup to taste with salt and pepper, then divide among 4 bowls and garnish with the crispy sage leaves.

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