Italian borlotti bean pumpkin farro soup

Ingredients

• 4 tbsp extra virgin olive oil, plus extra to serve
• 1 onion, finely chopped
• 1 celery stick, cut into chunks
• 750g pumpkin or squash, peeled, deseeded and cut into small chunks
• 1 carrot, peeled and cut into chunks
• 3 garlic cloves, chopped
• 3 tbsp tomato purée
• 1.2l chicken stock or vegetable stock
• 75g farro or mixed grains (such as barley or spelt)
• 50-80g parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve
• 400g can borlotti beans, drained
• 2 handfuls baby spinach
• 2 tbsp chopped parsley or 8 whole sage leaves

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag