Minestrone soup with charred squash

Trim the shallots and chop roughly.

Over low to medium heat add a little canola oil and the shallots; cook until deeply coloured, almost charred, a minute longer for more colour.

Add tomatoes and a tablespoon of tomato paste; cook down to a sticky tomato jam.

Dice rutabaga and carrots, chunky and about the same size, and stir them into the tomato.

Add soaked cannellini beans, chicken stock (or vegetable stock), a little rosemary and one bay leaf.

Simmer slowly about 45 minutes until the beans, carrots and rutabaga are tender.

Add fusilli pasta, optional, and cook another 10 to 15 minutes.

Dry roast the squash and chilies on a very hot flat top on one side only, about 7 to 10 minutes, until charred dark but barely cooked.

Slice the charred squash evenly, stir into the soup, keeping some aside; slice the chilies for garnish.

Salt the soup at the end, since reducing liquid concentrates salt.