Cannellini Bean Soup with Pumpkin.
There’s nothing better than finding a nice warm and complete dish on the table with the whole family around.
Cannellini beans are typical Italian legumes widely used in traditional cuisine, especially in the Tuscany region and central Italy in general.
Today I present them accompanied by cubes of pumpkin, to make this dish even more complete and inviting.
Once, beans were considered the “meat” of the poor, as they are very nutritious.
I will first show you the traditional cooking in a pressure cooker and, subsequently, the one with the Bimby.
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- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Cooking with a food processor, Pressure cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 271.23 (Kcal)
- Carbohydrates 29.61 (g) of which sugars 4.36 (g)
- Proteins 13.12 (g)
- Fat 10.72 (g) of which saturated 1.38 (g)of which unsaturated 0.03 (g)
- Fibers 9.68 (g)
- Sodium 118.75 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 200 g dried cannellini beans (or 600 in a can)
- 300 g pumpkin
- 60 g onion
- 2 stalks celery
- 2 teaspoons broth cube (vegetable)
- 1 chili pepper (optional)
- to taste salt
- 40 g extra virgin olive oil
- to taste water
Cannellini Bean Soup with Pumpkin
Tools
What we need to make the
- 1 Knife
- 1 Cutting board
- 1 Pot
Steps
Preliminaries
If you are using dried beans, you need to soak them in ample water 12 hours before. If you opt for canned beans, skip this step.
Soak the beans in 1 liter of water for at least 12 hours. After 12 hours, peel and wash the vegetables, and leave half whole, while roughly chopping the rest.
Add more water to cover the beans by at least double. Add half of the vegetables, then cover and cook everything for at least 1 hour. Check occasionally if the water dries up, and if so, refill with hot, never cold, water.
With the rest of the vegetables, make a fine mince, transfer it to a wide pot, add extra virgin olive oil, and
and sauté it for about 2 or 3 minutes.
Take the vegetables from the pot with the beans and blend them together with some of the beans
And add it to the pot, stir, and serve.
Soak the beans in 1 liter of water for at least 12 hours. After 12 hours, peel and wash the vegetables, and cut the pumpkin into cubes. Add more water to cover the beans by at least double.
Add half of the whole vegetables, then close the pressure cooker and set it over medium heat. Once it starts steaming, count 20 minutes, and then you can turn it off.
After 20 minutes, let the pressure release from the pot, remove the vegetables and blend them to get a cream, set it aside.
With the rest of the vegetables, make a fine mince, transfer it to a pot, and sauté it with oil for about 2 or 3 minutes. Mix in the beans and the puree we made and serve.
Soak the beans in 1 liter of water for at least 12 hours, after the time has passed, place the beans in the basket, with the soaking water in the bowl, and cook for the time described on the package at 212°F speed 1.
The cooking time may vary depending on the dryness of the beans, which is why I don’t specify it. When the beans are cooked, drain them and transfer the cooking water to another container.
Remember that 200 grams of dried beans are equivalent to 600 grams of canned beans drained. Transfer the coarsely chopped vegetables to the bowl, and chop for 5 seconds at speed 7. Sauté for 3 minutes at 248°F speed 1.
Then add half of the drained and boiled beans. Blend for 5 seconds at speed 5. Add 700 grams of the cooking water that we previously set aside, close the lid and cook with the basket for 10 minutes counterclockwise at 212°F speed 1.
After the time is over, open the bowl and add the remaining boiled beans, and cook with the basket counterclockwise for 1 minute at 212°F spoon speed. If you like, you can add chili pepper to taste, and serve, here are the Cannellini Beans with Pumpkin ready.
Cannellini Bean Soup with Pumpkin. You can store this dish in the fridge for up to 3 days, and you can also freeze it and keep it in the freezer for up to 6 months.
Cannellini Bean Soup with Pumpkin. You can store this dish in the fridge for up to 3 days, and you can also freeze it and keep it in the freezer for up to 6 months.
FAQ (Questions and Answers)
Cannellini Bean Soup with Pumpkin
Can I substitute pumpkin with zucchini?
Yes, certainly.
