Pumpkin and bean soup in bowl

Italian borlotti bean, pumpkin & farro soup

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 6

Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal258
  • fat11g
  • saturates3g
  • carbs21g
  • sugars6g
  • fibre7g
  • protein15g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tbsp extra virgin olive oil, plus extra to serve
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, cut into chunks
  • 750g pumpkin or squash, peeled, deseeded and cut into small chunks
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 1 carrot, peeled and cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 garlic cloves, chopped
  • 3 tbsp tomato purée
  • 1.2l chicken stock or vegetable stock
  • 75g farro or mixed grains (such as barley or spelt)
  • 50-80g parmesan rinds or vegetarian alternative (optional), plus a few shavings to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 400g can borlotti beans, drained
  • 2 handfuls baby spinach
  • 2 tbsp chopped parsley or 8 whole sage leaves
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.

  2. Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.

  3. If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Dawniepoos@Goog...
2nd Nov, 2019
5.05
Gorgeous! Every year we carve pumpkins and throw the flesh for the wildlife as none of my family like the smooth, blended pumpkin soup. This was my last ditch try at something we'd eat and, oh my, so very glad I did. I used green beans and kidney beans and added some chopped chorizo with the tomato paste. Absolutely brilliant and everyone has loved it. It's a recipe you can play with depending on what you have. Will definitely be making again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?