Pheasant herbs
33 recipes
Pumpkin soup and beans
ingredients
servings
4
Yellow pumpkins
200 grams
Cannellini beans
350 grams
Onions
1 unit
Fresh rosemary
1 sprig
Chili pepper
to taste
Iodized salt
to taste
Vegetable broth
500 grams
Sliced pork belly
2 grams
soups from Italy - Campania
Pumpkin soup and beans
Pumpkin soup and beans
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Last year I had prepared a similar soup for my column on Friday, but I decided to improve the recipe and make some changes to make it a lot more good than it was already !.
preparation
step 1
Wash and peel the pumpkin and cut into cubes.
step 2
Meanwhile, fry the onion and pepper, when the onion is well wilted, add the diced pumpkin, bacon cut into small pieces, rosemary and salt to taste.
step 3
When the pumpkin is soft enough, (the cooking time depends on the quality of the pumpkin) add the pre-cooked beans ...
step 4
(Canned ones are fine, but even better if you have them cooked at home, perhaps with herbs
step 5
the only thing to watch out for in this case is that they are sufficiently cooked and therefore prove soft and not scorzuti).
step 6
Cook the pumpkin soup and beans again for 5-10 minutes and serve hot.
step 7
You can serve your soup with croutons made by cutting the bread into pieces and making him blanch in a pan with a dolio wire or a knob of butter.
