Beans and Pumpkin Soup


Hi everyone! This recipe is really easy, and I chose it because I am like this!

I like it for many reasons: it reminds me of my dear grandma – although, when I was a kid, I was too fussy – has a contrast of colours that perfectly suit this season, and combines a lot of great properties! Satisfies and it is not high calories.

(serves 1):
50 gr of borlotti beans, boiled the day before (a little more if you need more energy!)
200 gr of pumpkin
cooking water from the beans (or, if you don’t have it, vegetable broth)
extra virgin olive oil

Fry the garlic, cut into large chunks (unless you want to leave it there), and the onion; meanwhile, heat the water (or the vegetable broth). When the garlic is golden, remove it and add bay leaf and pumpkin, already cleaned and cut into pretty small pieces (my cubes were a couple of cm). Let it go for a couple of minutes over low heat, then add a little water, just to cover it, and cover with a lid, slightly raising the heat. Let it cook for about 10-12 minutes, checking that it does not dry out too much, and stirring from time to time. When you see that the pumpkin has softened (but not reduced to a pulp), add the beans. Cook for 5 minutes longer, always with the lid and adding a bit of water. Add salt to to taste and enjoy it hot, especially if you’re just back and it’s cold outside!

Chef: Lale from VeganBlog

  1. cassandra78 6 December 2011 at 06:19

    I love it! It’s very simple and hearthy

  2. melissa 6 December 2011 at 18:44

    You know what…? I’m going to try this tonight ­čÖé Thanks for the idea!

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