Pumpkin and cannellini bean soup
Ingredients:
1 small pumpkin
2 leeks
1 carrot
3 sticks celery
2 garlic cloves
1 tbsp olive oil
1 litre vegetable stock
2 bay leaves
400g cannellini beans
5 sprigs of fresh rosemary
Chopped parsley
Method:
- Finely slice the leeks and crush the garlic
- Finely dice the pumpkin, carrots and celery
- Fry the vegetables and garlic in olive oil for about 5 minutes, adding a little water to prevent sticking
- Bind the rosemary stems together
- Pour in the stock and add the rosemary stems and bay leaves and bring to a boil
- Reduce the heat and simmer for 20 minutes
- Remove the bay leaves and rosemary stems
- Add the beans and heat through
- Blend to thicken the soup before serving
- Stir in some chopped parsley and season with black pepper
Original Source:
Izzy Silvester
