Tuscan Bean Soup With Pumpkin And Kale (Zuppa Frantoiana) Recipe

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Tuscan Bean Soup With Pumpkin And Kale (Zuppa Frantoiana)

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