Tuscan Soup with Beans and Pumpkin - Tuscan Sbroscia

Name: Tuscan Soup with Beans and Pumpkin - Tuscan Sbroscia
Ingredients: For 3-4 servings (2 large servings): 300 g cooked beans * (I put as much as fits in a soup plate in the middle) 300 g pumpkin peeled and seeded and cut into cubes of 1.5*1.5 cm or even smaller (I put; so only the cream that came out through the holes of the press) oil salt 2-3 fresh sage leaves chopped (but you can also use dried sage) chopped parsley (2 tablespoons) 1/2 teaspoon thyme 1/2 teaspoon

Soups - Tuscan Soup with Beans and Pumpkin - Tuscan Sbroscia by Ariadna A. - Recipia

Pumpkin and bean soup is a delicious recipe that combines the rich flavors of vegetables and the aromas of herbs, offering an unforgettable culinary experience. We start by preparing the necessary ingredients: make sure you have 1-2 tablespoons of quality olive oil, a medium onion, a carrot, a celery stalk, a suitable pumpkin (about 500 g), cooked beans (about 400 g), salt, fresh sage, parsley, thyme, and marjoram. In a deep pot, add the olive oil and, over low heat, add the diced onion, carrot, and celery. Sprinkle a little salt and let the vegetables soften for about 10 minutes, stirring occasionally. This will allow the flavors to gradually reveal themselves. Once the vegetables have softened, add the peeled and diced pumpkin, stirring well to combine with the other ingredients. Cook the pumpkin for a few minutes, allowing it to absorb the flavors of the vegetables. Now it’s time to add fresh sage, which will provide an unmistakable fragrance to the soup. Pour enough water to cover all the ingredients, but be careful not to add too much, as the soup should be thicker, with a pleasant consistency. Let it simmer on low heat until the pumpkin becomes soft, then add the cooked beans. Continue cooking for 20 minutes, stirring occasionally. It is important that the soup simmers on low heat so that the flavors integrate perfectly. Check the taste of the soup and add salt if necessary. Some of the pumpkin should break down slightly, contributing to thickening the soup. Finally, add the parsley, thyme, and marjoram, stirring well to distribute the flavors. Turn off the heat and let the soup cool slightly. Serve with slices of rustic bread, preferably dark, and drizzle with quality olive oil for an extra touch of flavor. This soup can also be enjoyed with yogurt or sour cream, adding a note of creaminess. Although it is not an Italian tradition, the combination finds its place in the palette of Romanian flavors. Also, feel free to experiment with aromatic herbs; you can replace sage with dill, adding it towards the end, so as not to lose the fresh aroma. Thus, you will obtain a pumpkin and bean soup that will not only delight your taste buds but also bring a note of warmth and comfort on chilly days.

Ingredients

For 3-4 servings (2 large servings): 300 g cooked beans * (I put as much as fits in a soup plate in the middle) 300 g pumpkin peeled and seeded and cut into cubes of 1.5*1.5 cm or even smaller (I put
so only the cream that came out through the holes of the press) oil salt 2-3 fresh sage leaves chopped (but you can also use dried sage) chopped parsley (2 tablespoons) 1/2 teaspoon thyme 1/2 teaspoon

Tuscan Soup with Beans and Pumpkin - Tuscan Sbroscia

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