A
Anne Chaseadded this to Recipe
Tuscan Bean Soup With Pumpkin and Kale (Zuppa Frantoiana) Recipe on Food52

Tuscan Bean Soup With Pumpkin and Kale (Zuppa Frantoiana) Recipe on Food52

Food52

• 1 small carrot, finely chopped • 1 stick celery, finely chopped • 1 small onion, finely chopped • 1 14 ounce tin (400 grams) of cooked Borlotti (cranberry) beans (cannellini beans or chickpeas also work well here) • 1 wedge of pumpkin (about 7 ounces/200 grams), peeled and diced • 1-2 small-medium potatoes, …

View on food52.com