Soup with beans and pumpkin
Description
The soup is simple and quick to prepare. White beans combined with pumpkin give the soup a distinct Italian touch. If you're not fasting, a bit of grated Parmesan will enhance the soup perfectly. The soup is ready to serve.
Instructions
- 1
Step 1
The ingredients for the soup are very simple. I used pre-cooked and frozen beans, which is convenient and saves time. If you're cooking the beans from scratch, soak them in cold water for 3–4 hours. Then drain the water, add fresh water, and simmer gently after boiling, skimming off the foam. White navy beans take about 40–50 minutes to cook after boiling. Do not salt the beans until they are fully cooked!
- 2
Step 2
Start preparing the soup by sautéing the onions and vegetables. Heat the oil in a skillet, but do not let it smoke. Add the coarsely chopped garlic and sliced onion halves, and lightly brown them. Add the celery stalk, cut into thin slices, and sauté briefly.
- 3
Step 3
Add tomato paste or passata and simmer with the vegetables for a few minutes.
- 4
Step 4
Bring 1.5 liters of water to a boil. Cut the pumpkin into medium-sized cubes and place them in the boiling water. Cook for 2 minutes.
- 5
Step 5
Add the cooked beans, bring the soup to a boil, and season with salt to taste.
- 6
Step 6
Add the vegetables stewed with tomatoes to the soup and bring to a boil once again. Add the spices and turn off the heat. Let the soup steep, covered, for 15–20 minutes. This way the pumpkin will finish cooking without becoming mushy.
- 7
Step 7
Serve the soup hot, sprinkled with grated Parmesan and garnished with fresh parsley.