Pumpkin and beans soup
Instructions
04805 PUMPKIN SOUP and beans INGREDIENTS for 4 PERSONS 600 g pumpkin, 150 g of pasta ditalini type striped, 300 g of white beans or cannellini, Spain 600 g 600 g milk, vegetable broth, 30 g extra virgin olive oil, 20 g butter, 30 g grated Parmesan cheese 4 slices of breadsalt and pepper (s.q.) Clean the pumpkin, decorticatela and cut it into small pieces.
In a saucepan on high edges, with butter and oil fry the pumpkin then add beans, broth, milk and salt and cook for 30 minutes.
Pour the ditalini and cook for about 11 minutes.
Check for salt and pepper and adjust to taste.
Serve in soup plates, sprinkle with Parmesan cheese and accompanied with slices of bread fried in butter as desired.
