Ingredients
- Serves 4-6
- ¼ cup extra-virgin olive oil, plus extra to serve
- 1 onion, finely diced
- 1 leek, sliced thinly
- 4 garlic cloves, sliced thinly
- ½ tsp smoked paprika
- 2 sticks of celery (including the tender pale leaves), finely sliced
- 2 fresh bay leaves
- ½ tsp fresh rosemary leaves, finely chopped
- 400g pumpkin, cut into 1cm dice
- 330g tin borlotti, cannellini beans or chickpeas, rinsed
- 200 g tin peeled tomatoes, crushed
- 100 gm (½ cup) short grain (risotto) rice
- Small handful flat-leaf parsley, coarsely chopped
- 40g feta cheese (sheep) or freshly grated parmesan cheese
PUMPKIN, BEAN AND RICE SOUP
Method
- Heat oil in a large pot over moderate heat
- Add the onion, leek, garlic and celery
- Cook without colouring until the vegetables are tender (10 minutes) Add the pumpkin, smoked paprika, bay leaves and rosemary
- Stir to combine
- Add the tomatoes and approximately 1
- 25 litres of water
- Bring to the boil then lower to a gentle simmer, add the rice and the beans
- Season with salt and freshly cracked pepper
- Cook until the rice is tender (20-25 minutes)
- Taste and adjust if necessary
- Add the parsley
- Serve in warmed bowls with feta or parmesan cheese over top and a little drizzle of extra virgin olive oil
Comments
This soup is one of those ones that could almost be classified as a stew. It is packed with flavour, textures and aromas.
Thanks to McARTHUR’S BERRY FARM for providing the pumpkin and leeks used in the demonstration at the market
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