It’s fall again, and colorful squash are available anywhere in Tuscany. They are celebrated in many food festivals around the region, where they are served as main ingredient for several types of recipes that range from starters to main dishes, soups and desserts.
Here is a nutritious tuscan soup that can be a fulfilling main dish.
Ingredients for 4 people:
250 gr slices of tuscan toasted saltless bread
½ kilo of winter squash
1 small onion
2 celery stalks
400 gr of boiled cannellini beans
300 gr of black kale
extra virgin olive oil
salt and pepper
Prepare a sautee with finely chopped carrots, onion and celery in 3 spoons of olive oil.
Puree the boiled beans and add them to the pan together with their water.
Now add to the pot the kale and pumpkin cut into small pieces with some salt and pepper. Bring to boil and simmer for 45 minutes. Serve with toasted bread and seasoned with a drizzle of olive oil (for extra flavor you can instead use a little olive oil and sautee briefly in a small pan with a finely chopped garlic clove and a few rosemary leafs… to pour on top of the dish).
Recipe by Arianna & Friends, for your hands on cooking classes in Tuscany, try the difference!