Cauliflower and cannellini beans soup


How to make a cauliflower and cannellini bean soup, recipe with bacon and yellow pumpkin to be cooked in a pot and served with raw olive oil.

Ingredients for 4 portions

- 1 tablespoon of oil

- 400 gr of cauliflower

- 300 gr of yellow pumpkin

- 400 gr cannellini beans

- 50 g bacon

- olive oil

- salt

Preparation of cauliflower and cannellini beans soup

Put the cannellini beans, the lard or the bacon into small pieces, a spoonful of olive oil and salt in a saucepan.

When the beans are almost cooked add the leaves of the black cabbage, washed without the rib and cut into strips.

Cook for a quarter of an hour and then add the diced yellow pumpkin.

Recommended readings
  • How to make ricotta and spinach tortelli from Maremma
  • Timbale of rice and baked eggplant
  • Tagliatelle with saffron sauce and mussels
  • Pasta with gorgonzola and cooked ham
  • Tagliatelle with shrimp and peppers

After a few minutes the pumpkin will be cooked and the soup can be served with a drizzle of raw oil.

Cauliflower and cannellini bean soup - The Jean Hailes Kitchen (April 2021)

Tags: First classics