Pumpkin, bean and pasta soup from Recipes from Milan and Lombardy by Slow Food
Soak the beans overnight, then drain and rinse. Clean the pumpkin, peel and remove the seeds. Trim off the thick stalks from the cabbage leaves. Peel the potatoes. Chop the pumpkin, cabbage, potato...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 2 potatoes
- 2 celery stalks
- 400 g pumpkin
- ½ Savoy cabbage
- 400 g dried beans
- 50 g pancetta
- 2 parsley sprigs
- 2 pork rinds
- 100 g lardo
- 1 small onion
- 2 carrots
- 1 garlic clove
- 1 leek
- 200 g tubettini or other short pasta
- grated Grana Padano cheese (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Borlotti bean soup from Recipes from Milan and Lombardy by Slow Food
app.ckbk.com
Bean and Pasta Soup Recipe: How to Make It
tasteofhome.com
Bean and Pasta Soup
readersdigest.ca
Minestrone with Pumpkin & Fall Vegetables Recipe
pauladeen.com
Pasta Bean Soup Recipe: How to Make It
tasteofhome.com
Italian Pasta and Bean Soup Recipe
atkins.com
Neapolitan-style pasta and beans
wellness-trends.com
Roasted Pumpkin and Potato Soup with Gnocchi, Sage, and Pancetta
potatogoodness.com