Italian Pumpkin Bean Soup Recipe

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Servings: 1


Cost per recipe $7.46 view details
  • 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


  1. Fresh Parmesan cheese, cut into long shavings, to serve (optional)
  2. Put peppers under a warm broiler, skin side up, and cook till skins blacken.
  3. 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.
  4. 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.
  5. 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%
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