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Pumpkin soup and beans




Yellow pumpkins

200 grams

Cannellini beans

350 grams


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

with meat high in fiber high in iron high in potassium high in magnesium

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin soup and beans

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 !.

Pumpkin soup and beans step 1

step 1

Wash and peel the pumpkin and cut into cubes.

Pumpkin soup and beans step 2

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.

Pumpkin soup and beans step 3

step 3

When the pumpkin is soft enough, (the cooking time depends on the quality of the pumpkin) add the pre-cooked beans ...

Pumpkin soup and beans step 4

step 4

(Canned ones are fine, but even better if you have them cooked at home, perhaps with herbs

Pumpkin soup and beans step 5

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).

Pumpkin soup and beans step 6

step 6

Cook the pumpkin soup and beans again for 5-10 minutes and serve hot.

Pumpkin soup and beans step 7

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.

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