Pumpkin and cannellini bean soup


How to make pumpkin soup with cannellini beans, recipe with black cabbage that explains how to flavor vegetables with garlic, sage and rosemary.

Ingredients for 4 people

- 1/4 of pumpkin

- 2 potatoes

- 250 g of cannellini beans already cooked

- 7-8 black cabbage leaves

- extra virgin olive oil

- 1 clove of garlic

- 1 blonde onion

- 2 sage leaves

- 1 sprig of rosemary

- 1/2 liter of vegetable broth

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- salt and pepper

Preparation of pumpkin soup and cannellini beans

Peel the onion and slice it finely.

In a saucepan, season the extra virgin olive oil with garlic, rosemary and sage, then add the onion and remove the sage and rosemary, then stew over low heat.

Remove the pumpkin peel and cut the pulp into cubes.

Peel the potatoes and dice them.

Add the pumpkin and onion potatoes, salt and pepper slightly.

Season, pour the boiling broth and cook for 10 minutes.

Add the washed and chopped black cabbage, then cover with the lid.

Pour the blended beans and a little broth into the soup.

Cook for another 15 minutes and serve.

Slimming World Syn-free chunky pumpkin and bean soup recipe - FREE (February 2024)

Tags: First classics