Italian Borlotti Bean, Pumpkin & Farro Soup Recipe – Italian Special
Cozy up on chilly evenings with our hearty and healthy bean & pumpkin soup. This low-calorie meal pairs perfectly with a chunk of fresh bread for dipping.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Italian Borlotti Bean, Pumpkin & Farro Soup Ingredients:
- 4 tablespoons extra virgin olive oil, plus extra for serving
- 1 onion, finely chopped
- 1 celery stick, chopped into chunks
- 750g pumpkin or squash, peeled, deseeded, and chopped into small pieces
- 1 carrot, peeled and chopped into chunks
- 3 garlic cloves, finely chopped
- 3 tablespoons tomato purée
- 1.2 liters chicken or vegetable stock
- 75g farro or mixed grains
- 50-80g Parmesan rinds
- 400g can borlotti beans, drained
- 2 handfuls baby spinach
- 2 tablespoons chopped parsley
How to Make Italian Borlotti Bean, Pumpkin & Farro Soup
Heat the oil in a sturdy saucepan. Add the onion, celery, pumpkin or squash, and carrot. Sauté until the vegetables start to brown. Add a splash of water and seasoning, cover, and let them cook over low heat for 5 minutes.
Next, add the garlic and cook for a couple more minutes. Stir in the tomato purée, stock, mixed grains, and Parmesan rinds (if using), along with seasoning. Simmer for approximately 15 minutes or until the grains are tender, adding the beans in the last 5 minutes. Stir in the spinach towards the end and adjust seasoning to taste.
For a touch of sage, lightly fry the leaves in olive oil before adding to the soup. Alternatively, add parsley directly into the soup.
Serve with Parmesan shavings and a drizzle of extra virgin olive oil on each bowl. Remove the Parmesan rinds before serving.
