Tuscan White Bean Soup with Olive Oil and Rosemary
Tuscan White Bean Soup with Olive Oil and Rosemary is a gluten free, dairy free, lacto ovo vegetarian,
Tuscan Bean Soup With Pumpkin and Kale Zuppa Frantoiana
Ingredients
- 1 small carrot, finely chopped
- 1 stick celery, finely chopped
- 1 small onion, finely chopped
- 1 14 ounce tin (400 grams) of cooked Borlotti (cranberry) beans (cannellini beans or chickpeas also work well here)
- 1 wedge of pumpkin (about 7 ounces/200 grams), peeled and diced
- 1-2 small-medium potatoes, peeled and diced
- 1 small bunch of cavolo nero (you could use silverbeet or spinach instead)
- 4 cups (1 litre) of water or vegetable stock
- salt and pepper to taste
- Extra virgin olive oil, for drizzling
- Toasted bread rubbed with garlic, optional for serving
Instructions
Tuscan Bean Soup With Pumpkin and Kale (Zuppa Frantoiana) serves 6 original recipe by Food52.
Details
- Servings: 6
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: soup
Cuisine
- italian
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