BEAN and PUMPKIN SOUP, a satisfying, healthy, and economical autumn soup that is easy and quick to prepare. A soup made with only 2 ingredients: pumpkin and borlotti beans. An excellent single dish, well-balanced nutritionally: vegetable proteins from the beans, vitamins and minerals from the pumpkin, and carbohydrates, great to serve for both lunch and dinner. You can substitute borlotti beans with precooked chickpeas, and the result will be excellent in both versions.

But now let’s head to the kitchen and I’ll show you how to prepare the BEAN and PUMPKIN SOUP

Difficulty: Very Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

LET’S SEE WHAT WE NEED TO PREPARE

2 2/3 cups pumpkin
1 1/2 cups canned borlotti beans
1 clove garlic
1 chili pepper
chopped parsley
to taste salt
to taste extra virgin olive oil

Tools

1 Saucepan
1 Wooden Spoon
1 Chopping Board

Steps

Let’s start preparing

Let’s start preparing the bean and pumpkin soup, sauté a clove of garlic in the oil with the chopped chili pepper and parsley in a saucepan
Add the cubed pumpkin and let it flavor, remove the garlic and season with salt.
Add the beans with about a cup of water or vegetable broth and cook covered for about 15-20 minutes, stirring occasionally until the pumpkin is cooked and soft.
Serve the bean and pumpkin soup with croutons or slices of toasted bread and a drizzle of raw oil.
And enjoy your meal!!