Warm up with this creamy Italian pumpkin and bean soup, perfect for fall.

Zuppa di zucca e fagioli

Indulge in the comforting flavors of this Italian pumpkin and bean soup. This creamy and rustic vegetarian recipe combines the sweetness of pumpkin with the delicate texture of cannellini beans, creating a hearty and enveloping dish. Ideal for cooler days, this Italian recipe is sure to become a favorite.

Ingredients

• 1 kg pumpkin, peeled and diced
• 300 g cooked cannellini beans
• 1 liter vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Crusty bread for serving

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.

Step 2: Add the diced pumpkin to the pot and pour in the vegetable broth. Season with salt and pepper.

Step 3: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.

Step 4: Using an immersion blender, partially blend the soup to achieve a creamy base while leaving some chunks for texture.

Step 5: Stir in the cooked cannellini beans and let the soup heat through for an additional 5 minutes.

Step 6: Serve the soup hot, garnished with crusty bread if desired.

Enjoy this pumpkin and bean soup as a delightful comfort food that’s ready in just a few simple steps. For more Italian recipes, try these variations: Zuppa di zucca e lenticchie, Zuppa di ceci e zucca, Crema di zucca, Minestra di zucca alla milanese.

Total Time:

30 min

Cuisine:

Italian