The AUTUMN SOUP is a rich and tasty first course made with legumes and seasonal vegetables, to be enjoyed hot and creamy. Flavorful and fragrant, this soup is perfect to prepare and enjoy for lunch or dinner. A dish with simple and genuine flavors to warm us up during the first cold autumn days, a true comfort food that you absolutely must try, perfect for gathering the whole family at the table, but also for a dinner with friends, perhaps in front of a nice fireplace and all accompanied by a strong and full-bodied beer like Leffe Rouge beer, with an amber color and intense taste. Leffe Rouge is the perfect beer to accompany my autumn soup, high fermentation, with the scent and taste of malt and a spicy aroma and sweet and fruity taste, which enhance the flavors of the ingredients creating a perfect balance with the sweet and savory flavors of the soup. Follow me in the recipe as we prepare this delicious, creamy, and tasty autumn soup together.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 leek
- 1 carrot
- Half onion
- Half stalk celery
- 2 tbsp extra virgin olive oil
- 1 cup pumpkin (cleaned weight)
- 1.5 cups canned borlotti beans
- 5 potatoes
- 2 tbsp tomato puree
- to taste rosemary
- to taste dried oregano
- to taste salt
- to taste water
Steps
To prepare the autumn soup, start by chopping the celery, onion, and carrot for the sauté. Peel the potatoes and cut them into cubes, and do the same with the pumpkin. Slice the leek into rounds. In a pan, pour the olive oil, heat it, and cook the sauté until the vegetables are wilted.
Add the diced potatoes, a sprig of rosemary, a little oregano, the pumpkin, the leek, and mix everything over low heat to flavor. Add the tomato puree, salt, and enough water to cover everything, it should be two fingers above the vegetables. Then stir, cover with the lid, and bring to a boil.
When the vegetables are cooked, mash some with a wooden spoon directly into the pan and also add the borlotti beans, stir again and cook for another five minutes, adjust the salt if necessary and stir. Once the autumn soup is cooked, let it rest for five minutes and then serve it hot and creamy, if you like you can add a grind of black pepper and some dried oregano on top.
… Vane’s tips
The soup keeps for two days in the refrigerator in an airtight container.
You can also freeze it, I recommend in single-serving containers.
FAQ (Questions and Answers)
Can I replace borlotti beans with other legumes?
Yes, you can use other legumes, such as chickpeas, lentils, or peas.
Can I add pasta for soup?
Yes, of course, you can add pasta, I recommend mixed soup pasta, in this case, 250 g of pasta to add as the last ingredient, following the cooking times stated on the package. Add more water to the soup for cooking the pasta, it should be two fingers above.
