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Pheasant herbs
soups from Italy - Campania
Pumpkin soup and beans
Pumpkin soup and beans
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Last year I had prepared a similar soup for my column on Friday, but I decided to improve the recipe and make some changes to make it a lot more good than it was already !.
Wash and peel the pumpkin and cut into cubes.
Meanwhile, fry the onion and pepper, when the onion is well wilted, add the diced pumpkin, bacon cut into small pieces, rosemary and salt to taste.
When the pumpkin is soft enough, (the cooking time depends on the quality of the pumpkin) add the pre-cooked beans ...
(Canned ones are fine, but even better if you have them cooked at home, perhaps with herbs
the only thing to watch out for in this case is that they are sufficiently cooked and therefore prove soft and not scorzuti).
Cook the pumpkin soup and beans again for 5-10 minutes and serve hot.
You can serve your soup with croutons made by cutting the bread into pieces and making him blanch in a pan with a dolio wire or a knob of butter.