Zuppa di Fagioli e Zucca: Squash and Cannellini Bean Soup
Looking for a go-to daily soup? This nourishing bean, pumpkin and kale soup is the perfect recipe to pair with freshly-pressed extra virgin olive oil.
Keywords
- Food & Drink
- Primo
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Ingredients
- Extra-virgin olive oil Small chunk of pancetta (30 g/1 ounce) 1 medium yellow onion
- chopped 1 large carrot
- diced 2 ribs of celery
- diced 1 clove garlic
- lightly crushed 1 peperoncino
- minced; or a pinch of dried red pepper flakes 2 tablespoons each finely fresh herbs; I use a mix of flat-leaf parsley
- rosemary
- and sage leaves Fine salt 1 bunch (227 g/8 oz) Tuscan (lacinato) kale
- chopped 1 Delicata squash (500g)
- peeled
- seeded
- and cubed to yield 400 g (3 cups) flesh 2 cups (400 g) cooked cannellini or borlotti beans
- either home-cooked or canned 1 cup (240 ml) tomato puree 3 to 4 cups vegetable
- chicken broth
- or water 1 piece Parmigiano-Reggiano rind Freshly grated Parmigiano-Reggiano
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