Tuscan Bean Soup With Pumpkin And Kale (Zuppa Frant

Name: Tuscan Bean Soup With Pumpkin And Kale (Zuppa Frantoiana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small carrot, finely chopped; 1 stick celery, finely chopped; 1 small onion, finely chopped; 1 14 ounce tin (400 grams) of cooked Borlotti (cranberry) beans (cannellini beans or chickpeas also work well here); 1 wedge of pumpkin (about 7 ounces/200 grams), peeled and diced; 1-2 small-medium potatoes, peeled and diced; 1 small bunch of cavolo nero (you could use silverbeet or spinach instead); 4 cups (1 litre) of water or vegetable stock; salt and pepper to taste; Extra virgin olive oil, for drizzling; Toasted bread rubbed with garlic, optional for serving

Servings: persons

1 small carrot, finely chopped
1 stick celery, finely chopped
1 small onion, finely chopped
1 14 ounce tin (400 grams) of cooked Borlotti (cranberry) beans (cannellini beans or chickpeas also work well here)
1 wedge of pumpkin (about 7 ounces/200 grams), peeled and diced
1-2 small-medium potatoes, peeled and diced
1 small bunch of cavolo nero (you could use silverbeet or spinach instead)
4 cups (1 litre) of water or vegetable stock
salt and pepper to taste
Extra virgin olive oil, for drizzling
Toasted bread rubbed with garlic, optional for serving

1
Gently cook the carrot, celery and onion in a few tablespoons of olive oil and a good pinch of salt in a heavy-bottomed saucepan or stove top casserole on low heat. Let the vegetables sweat, not colour, for about 10 minutes or until softened. Add the borlotti beans with about a cup of water (enough to cover) and bring to a simmer. Cook 15 minutes. Blend about half of the mixture to a smooth paste and return to the pot.
2
In the meantime, prepare the cavolo nero by slicing out the long, central stalk of the leaves and discarding-this is very tough-and chop just the leaves roughly.
3
Add the pumpkin, potatoes and cavolo nero (if using silverbeet or spinach hold onto it until a few minutes towards the end of cooking) and top with enough water or stock to cover (up to 4 cups or 1 liter) and cook for 30 minutes, uncovered, over an active simmer so that the liquid reduces slightly and the vegetables are tender. Adjust seasoning.
4
Serve with a good grinding of black pepper, a drizzle of olive oil, and toasted bread rubbed with garlic and drizzled with olive oil.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small carrot, finely chopped, 1 stick celery, finely chopped, 1 small onion, finely chopped, 1 14 ounce tin (400 grams) of cooked Borlotti (cranberry) beans (cannellini beans or chickpeas also work well here), and more.

Yes, Tuscan Bean Soup With Pumpkin And Kale (Zuppa Frantoiana) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Bean Soup With Pumpkin And Kale (Zuppa Frantoiana)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions