This Pumpkin and Bean Soup is a main dish that is very simple but truly tasty.
It is a recipe taken from the book ONE by Jamie Oliver, a very famous English chef, who has been the subject of study in our Club del ’27 this month. The book contains many recipes, each better than the last, all based on simplicity, speed, and above all, using just one pan or tray.
Among the many recipes present in the book, I chose this pumpkin and bean soup, which I must say impressed me. It is very flavorful, and since pumpkin is in season and the evenings are cool, a nice soup for dinner is welcome.
Do you also like pumpkin? Then check out these PUMPKIN RECIPES that you absolutely must try.
In the kitchen, get creative because it’s essential and if you’re out of ideas, follow me, I’ll give you the cues!
DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Seasonality: Fall, Winter
Ingredients
- 2.6 lbs pumpkin
- 14 oz borlotti beans (1 can)
- 1 red onion
- 3 cloves garlic
- 3 tbsps olive oil
- 1 sprig rosemary
- vegetable stock cube
- salt
- pepper
How to Prepare the Pumpkin and Bean Soup
Cut the pumpkin into pieces, remove the skin, then slice it, cut into cubes about 0.8 inches, and set aside.
Peel and dice the onion (you can also chop it if you prefer) put it in a large pot with a dash of oil and the garlic cloves and cook over low heat for 10 minutes.
Add the pumpkin cubes, rosemary, one tablespoon of vegetable stock cube and cook for 5 minutes, letting the pumpkin brown slightly to absorb flavor. Continue cooking for about 5 minutes, adding a bit of water if necessary. Finally, add the beans with their liquid, adjust the salt and pepper, and cook for another 5 minutes. Remove the rosemary and the garlic and serve the soup hot.
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