Preparation: 20 minutes
Soaking: 12 hour
Cooking: 45 minutes
Servings: 4
INGREDIENTS:
- 1 lb. (500 g) pumpkin (including rind)
- 1 1/2 lbs. (600 g) potatoes
- 3.5 oz (100 g) yellow onions, sliced
- 7 oz. (200 g) dried cannellini beans, or about 1 cup
- 6 1/3 cups (1.5 l) water
- 1 sprig fresh thyme, leaves minced
- 1 sprig fresh rosemary, leaves minced
- 2 tsp. (10 ml) extra-virgin
- olive oil
- salt and pepper
INSTRUCTIONS:
- Soak the cannellini beans in cold water for 12 hours or overnight.
- Fill a pot with 8 1/2 cups (2 l) of water and cook the beans in the water until tender.
- Meanwhile, trim the pumpkin and discard the seeds. Peel the potatoes, and cut both the pumpkin and potatoes into small pieces. Put the pumpkin, potatoes, and onion in a saucepan, add enough water to cover, and bring to a boil. When the vegetables are cooked, purée them, in batches, along with the cooking liquid. Add bit of water if necessary to adjust the consistency, and season to taste with salt and pepper.
- Stir the beans into the potato and pumpkin soup just before serving. Garnish with the thyme, rosemary, freshly ground pepper, and a dash of olive oil, and serve.
