How To Make Italian Borlotti Bean, Pumpkin & Farro Soup
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 1 cup borlotti beans, soaked overnight
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 cup cubed pumpkin
- 1 cup farro
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Drain and rinse the soaked borlotti beans.
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In a large pot, heat some olive oil over medium heat. Add the diced onion, minced garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
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Add the cubed pumpkin, farro, vegetable broth, bay leaf, and dried thyme. Stir to combine.
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Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour or until the beans and farro are tender.
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Season with salt and pepper to taste.
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Remove the bay leaf.
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Serve the soup hot, garnished with fresh parsley.
Nutrition
- Calories : 310kcal
- Total Fat : 1g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 990mg
- Total Carbohydrates : 64g
- Dietary Fiber : 15g
- Sugar : 8g
- Protein : 15g
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