Italian Pumpkin Bean Soup Recipe
Servings: 1
Ingredients
- 4 x red bell peppers, seeded and halved
- 1/4 c. extra virgin olive oil
- 4 x onions
- 3 x garlic cloves, crushed
- 3 x - lb. pumpkin or possibly butternut squash, peeled, seeded, and cut into 1 inch cubes or possibly wedges
- 1 1/2 c. chicken stock
- 6 x - oz cavalo nero or possibly other cabbage, cut into 2 inch pcs
- 3 c. canned cannellini beans, rinsed and liquid removed Sea salt and freshly grnd black pepper
Directions
- Fresh Parmesan cheese, cut into long shavings, to serve (optional)
- Put peppers under a warm broiler, skin side up, and cook till skins blacken.
- Transfer to a small saucepan. Cover tightly with lid and let stand 5-10 min to steam. Remove pan and scrape off and throw away skins. Cut each half into 3 pcs. Set aside.
- Heat oil in a large, heavy-bottom saucepan. Add in onions and saute/fry gently till softened and translucent/soft. Add in garlic, saute/fry till golden brown. Add in pumpkin and toss till well covered with oil and lightly browned.
- Add in stock and bring to a boil. Add in cabbage and peppers; return to a boil, then simmer about 6 min. Stir in beans. Add in salt and pepper to taste. Heat till bubbling and serve sprinkled with shavings of Parmesan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1971g | |
| Calories 1438 | |
| Calories from Fat 536 | 37% |
| Total Fat 60.57g | 76% |
| Saturated Fat 8.92g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2868mg | 120% |
| Potassium 3538mg | 101% |
| Total Carbs 175.89g | 47% |
| Dietary Fiber 57.2g | 191% |
| Sugars 47.47g | 32% |
| Protein 52.36g | 84% |
