Soup from Umbria

Preparation time: 15 minutes
Cooking time: About 1 hour
 
Ingredients:
  • ¼ cup olive oil
  • 2 garlic cloves, crushed
  • 300g peeled and chopped pumpkin
  • 2 litres chicken or vegetable stock
  • 100g fresh borlotti beans
  • 410g canned chickpeas, rinsed and drained
  • 2 cups Flavorite cherry tomatoes
  • 1 tbsp tomato paste
  • 1 ½ cups chopped kale or spinach
  • Salt flakes and freshly ground pepper
  • 1 cup cherry mozzarella
 
Method:
  1. Heat oil in large pot
  2. Add garlic and pumpkin and cook gently with lid for 10 minutes
  3. Add stock and beans
  4. Simmer for 45 minutes and then add chickpeas, Flavorite tomatoes, tomato paste, kale, salt and pepper. Simmer for 15 minutes
  5. Drop several mozzarella balls into each bowl to serve with sliced grilled bread

Posted in: All Recipes

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