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Italian · Soup
Borlotti and Pumpkin Minestrone
A chunky autumn soup built on a slow-cooked base of onion, carrot and celery, then thickened with borlotti, pumpkin, potato and barley. A Parmesan rind in the pot adds depth.
- YieldServes 4
- Hands-on45 min
- Total14 h 15 min
- Difficulty
Ingredients
- 300 gdried borlotti beans, soaked overnight
- 30 mlextra virgin olive oil, plus more to serve
- 1yellow onion, finely chopped
- 2carrots, peeled and diced
- 2 stalkscelery, trimmed and finely chopped
- 300 gpumpkin, dry-fleshed, peeled and cubed
- 1waxy potato, about 300 g, peeled and cubed
- 100 gpearl barley
- 60 gParmesan rind, cut into small cubes
- 2 tbspflat-leaf parsley, finely chopped
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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