Pumpkin Kale Bean Soup

Pumpkin Kale Bean Soup

A deep-golden, hearty Italian soup where sweet pumpkin, earthy borlotti beans and tender cavolo nero come together in a richly seasoned broth. Each bowl is finished with walnuts and a bright squeeze of lemon for lift. It is the kind of warming, wholesome cooking that earns its place at the autumn table.

Ingredients
[ ] 2 tbsp extra-virgin olive oil
[ ] 1 medium onion, finely diced
[ ] 2 garlic cloves, finely sliced
[ ] 2 sprigs fresh rosemary, leaves picked and finely chopped
[ ] 400 g pumpkin (or butternut squash), peeled, deseeded and cut into 2 cm cubes
[ ] 250 g waxy potatoes, peeled and cut into 2 cm cubes
[ ] 1 × 400 g tin borlotti beans, drained and rinsed
[ ] 150 g cavolo nero (or curly kale) — strip the leaves from their stems and shred them before adding
[ ] 1 litre vegetable stock (check the label for celery, gluten and soy; choose a certified gluten-free stock)
[ ] 1–2 tsp lemon juice or red wine vinegar, to taste (if using red wine vinegar, check the label for sulphites)
[ ] 50 g walnut halves, roughly chopped
[ ] Sea salt and freshly ground black pepper

Instructions
[ ] 1. Warm 2 tbsp extra-virgin olive oil in a large saucepan over a medium heat.
[ ] 2. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, for 6–8 minutes until soft and translucent.
[ ] 3. When the onion is soft and translucent, add the finely sliced garlic and chopped rosemary and cook, stirring, for 1 minute until fragrant — do not let the garlic colour.
[ ] 4. When the garlic is fragrant, add the 400 g pumpkin cubes and 250 g potato cubes and stir to coat them in the oil and aromatics.
[ ] 5. Pour in 1 litre vegetable stock and bring to the boil over a high heat.
[ ] 6. When the stock boils, reduce the heat to a gentle simmer.
[ ] 7. Simmer for 20 minutes until the pumpkin and potatoes are completely tender.
[ ] 8. When the pumpkin and potatoes are completely tender, use a potato masher or the back of a spoon to roughly crush some of them against the side of the pan to thicken the broth, leaving plenty of texture.
[ ] 9. Stir in the drained and rinsed borlotti beans and the shredded cavolo nero (or curly kale).
[ ] 10. Simmer for a further 5 minutes until the beans are heated through and the greens are tender but still vibrant.
[ ] 11. When the greens are tender, remove from the heat and stir in 1–2 tsp lemon juice or red wine vinegar.
[ ] 12. Taste and adjust the seasoning with sea salt and freshly ground black pepper.
[ ] 13. Ladle the soup into bowls, scatter over the 50 g roughly chopped walnuts, and finish with a drizzle of extra-virgin olive oil if you like.
[ ] 14. Serve immediately.
[ ] 15. To store: leave the soup to cool completely.
[ ] 16. Refrigerate in an airtight container for up to 3 days.
[ ] 17. To freeze: portion the cooled soup into freezer-safe containers and freeze for up to 3 months.
[ ] 18. Defrost overnight in the refrigerator.
[ ] 19. To reheat: warm gently in a saucepan over a low–medium heat, adding a splash of water or stock to loosen if needed, until piping hot throughout.

https://www.cuisinesavvy.com/recipe/pumpkin-kale-bean-soup