Vegetable soup with red beans and butternut squash
6 servings
120 minutes
Vegetable soup with red beans and nutmeg squash is a fragrant and rich dish rooted in Italian culinary tradition. Inspired by rustic cuisine, it combines the gentle sweetness of nutmeg squash, the richness of beans, and the freshness of vegetables to create a harmonious and warming flavor. This soup is an ideal dish for cool evenings, possessing not only nutritious properties but also a delightful texture. Olive oil and Italian parsley add a characteristic Mediterranean touch. Serving it with crusty bread makes it a hearty and cozy dish perfect for family dinners or light lunches. It is not only tasty but also rich in vitamins that support the body. The balance of ingredients makes this soup a favorite element of healthy eating.
1
Place the beans in a large bowl, cover with cold water, and soak overnight. Rinse and transfer to a pot. Cover with cold water and cook for 45 minutes or until the beans are soft. Drain the water and dry the beans.
- Red kidney beans: 105 g
2
Cut the leek in half lengthwise and chop it, and dice the onion. Heat olive oil in a pot and sauté them for 2-3 minutes — the onion should not turn brown. Add chopped carrot, celery, and zucchini and sauté for another 3-4 minutes. Add tomato paste and stir for 1 minute. Pour in the broth and 1.25 liters of water and bring to a boil. Simmer on low heat for 20 minutes.
- Leek: 1 stem
- Onion: 1 piece
- Olive oil: 1 tablespoon
- Carrot: 2 pieces
- Celery: 2 stems
- Courgette: 1 piece
- Tomato paste: 1 tablespoon
- Vegetable broth: 1 l
3
Add beans, finely chopped parsley, and diced pumpkin and potatoes (2 cm cubes). Cook on low heat for 20 minutes — or until the vegetables are soft and the beans are cooked. Add salt to taste. Serve with thick crust bread.
- Red kidney beans: 105 g
- Flat-leaf (Italian) parsley: 10 g
- Butternut squash: 400 g
- Potato: 2 pieces
- Salt: to taste
