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Borlotti and Squash Soup
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

A substantial rich soup in the Italian style.

Course: Main Course
Servings: 4 people
Author: Cath
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 sticks celery finely chopped
  • 450 grams pumpkin or winter squash, discard the seeds and peel if the skin is tough before cutting into small cubes
  • 1 tin drained borlotti beans or 300g of cooked borlottis
  • 3 sprigs fresh thyme or 1/2 tsp of dried thyme
  • 1 litre vegetable stock I use marigold bouillon powder
  • 2 tbsp tomato puree
  • 50 grams arborio rice or spelt grain or farro
  • 2 bay leaves
  • 2 tbsp chopped parsley or eight whole sage leaves fried until crisp in olive oil
  1. Heat olive oil in a large saucepan and add finely chopped onion, pumpkin cubes and diced celery. Cook until the vegetables have a little colour then add a splash of water and some salt and pepper - cover the pan and let the vegetables cook over a low heat for five minutes.

  2. Add the tomato purée, stock, rice (or spelt grain/farro) and bay leaves. Simmer for about 20 minutes (or until the grains are cooked), adding the beans five minutes before the end. Check for seasoning.

  3. If using sage, fry the leaves whole in a little olive oil - be careful they crisp up quickly and can burn easily. Then add to soup. If you prefer parsley add it directly to the soup. Serve with a drizzle of extra virgin olive oil on top.

Recipe Notes