Rich soup with purple cabbage
7 recipes
Pumpkin velvet with Borlotti
ingredients
servings
4
Pumpkin
800 grams
Onions
150 grams
Potatoes
200 grams
Fresh sage
3 grams
Fresh rosemary
3 grams
Borlotti beans
120 grams
Iodized salt
1 gram
Pepper
1 gram
Extra virgin olive oil
20 grams
first courses from Italy - Liguria
Pumpkin velvet with Borlotti
Pumpkin velvet with Borlotti
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first, light, low-calorie, full-bodied, beta-carotene and fiber
preparation
step 1
Soak the borlotti beans and leave them 24h. Then boil them in water previously salted and let them cook for about 1 hour.
step 2
Clean and wash all the vegetables. Put them in a pot full of water, adding sage and rosemary. Salad at will. Let it cook for about 1 hour.
step 3
When the vegetables are cooked, blend them with a diving mixer.
step 4
When serving, place a spoonful of boiled beans in a bowl, add the pumpkin cream and garnish with a crust of Evo oil and a sprinkle of pepper.
