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  • Italian Pumpkin Bean Soup

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    Italian Pumpkin Bean Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x red bell peppers, seeded and halved
    • 1/4 c. extra virgin olive oil
    • 4 x onions
    • 3 x garlic cloves, crushed
    • 3 x - lb. pumpkin or possibly butternut squash, peeled, seeded, and cut into 1 inch cubes or possibly wedges
    • 1 1/2 c. chicken stock
    • 6 x - oz cavalo nero or possibly other cabbage, cut into 2 inch pcs
    • 3 c. canned cannellini beans, rinsed and liquid removed Sea salt and freshly grnd black pepper

    Directions

    1. Fresh Parmesan cheese, cut into long shavings, to serve (optional)
    2. Put peppers under a warm broiler, skin side up, and cook till skins blacken.
    3. Transfer to a small saucepan. Cover tightly with lid and let stand 5-10 min to steam. Remove pan and scrape off and throw away skins. Cut each half into 3 pcs. Set aside.
    4. Heat oil in a large, heavy-bottom saucepan. Add in onions and saute/fry gently till softened and translucent/soft. Add in garlic, saute/fry till golden brown. Add in pumpkin and toss till well covered with oil and lightly browned.
    5. Add in stock and bring to a boil. Add in cabbage and peppers; return to a boil, then simmer about 6 min. Stir in beans. Add in salt and pepper to taste. Heat till bubbling and serve sprinkled with shavings of Parmesan.

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