Borlotti Bean Soup with Roasted Pumpkin

With the coming cold weather comes cravings for comfort foods. Long simmering stews, roasts and other hearty pleasures of the table beckon. That includes soup and those beans at the back of the cupboard begging for attention.

Take one cup of Rancho Gordo’s borlotti beans, rinsed, and put on the stove with plenty of hot water to cover, add half of an onion and two garlic cloves. Bring to the boil and simmer, adding – when you get a chance – two chopped up ripe tomatoes and a bunch of fresh sage, chopped.
Meanwhile, cut up half of a pumpkin, season with salt and pepper, and bake at 350 degrees until just done.
Once the beans are done, add salt to taste and chop the roasted pumpkin – peeled, of course – into smaller pieces and add to the soup.
In hot oil, fry fresh sage leaves until crispy. Drain on paper towel.
Serve the soup in warm bowls and garnish with the crispy sage leaves.
Simply filling and delicious. Each crispy leaf imparts a delicate yet direct sage-y hit adding both texture and flavour.


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