Minestrone with Pumpkin

Soups | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a collection of recipes by Anna Johnson.

Ingredients

Potatoes - 10.9 oz
Tomatoes - 12.3 oz
Cauliflower - 10.6 oz
Pumpkin - 8.8 oz
Carrot - 2.8 oz
Leek - 5.3 oz
Zucchini - 5.3 oz
Green Beans - 7.1 oz
Celery Leaves - 2.1 oz
Green Peas - 7.1 oz
Bay leaves - 2 pieces
Rosemary - 1 sprig
Olive Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Wash and peel the vegetables. Cut them into cubes about 1 cm on each side, except for the peas, green beans, cauliflower, and leek. Finely chop the leek, break the cauliflower into small florets, and cut the green beans into strips 2 cm long.

Step 2

In a large pot, pour some vegetable oil on the bottom. Place it on the heat and add the carrot, celery, and leek. Sauté the vegetables over low heat, stirring occasionally, until the leek turns golden.

Step 3

Add hot water to the pot until it covers the vegetables by about 1 finger's width, and bring to a boil. Then add the bay leaves and sprig of rosemary. Add the green beans and let it simmer for 21 minutes.

Step 4

Add the pumpkin pieces to the soup and pour in enough water to cover the vegetables by 2 cm, and bring the soup to a boil.

Step 5

Repeat the same procedure with the potatoes and cauliflower. After that, add a little more water, cover the soup with a lid, and cook for about 25 minutes.