A delicious soup for colder days.
An energy boost with exceptional taste.
- 5 cups of pumpkin
- 2 cups of beans
- 2 cups of sausage (pork)
- 1 carrot
- 1 onion
- 1 celery stalk
- extra virgin olive oil to taste
- salt to taste
The beans should be soaked for 24 hours before preparing the dish.
Cook the beans in unsalted water, drain and set aside.
Now slice the celery, carrot and onion; cut the pumpkin into cubes, removing the skin and seeds.
Cut up the sausage.
Heat extra-virgin olive oil in a pan and add the celery, carrot and onion (chopped) and allow to sauté.
Add the sausage letting it brown and then add the pumpkin.
Add water and add salt, continuing to cook for another 20 minutes.
When almost cooked, add the beans and let it season for another 10 minutes.
When the cooking is finished, serve with a slice of toasted bread and a drizzle of oil.
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