Time for a nice and summery vegetable soup. I didn’t know but apparently Tuscany (Italy) is famous for the cannellini beans. We’ve been there quite often but for some reason I never tried them. The beans have a mild, nutty taste and mix easily with other fresh ingredients.
A lovely and healthy appetizer. In the Spanish and Italian culture the artichoke is prominently present. The flower buds are sold by the kilo and not per piece as would be the case where I come from in The Netherlands. This isn’t strange as Spain and Italy are two of the main producers. I’ve eaten artichokes in a very simple way for example on a pizza and had it served many times in a more extravagant way with family in Rome. Never before did it cross my mind to prepare it myself. Until now. One kilo for 89 cents – that’s not bad for a little experimental cooking.
I’m talking pumpkins! It’s pumpkin time! This soup is so easy and rewarding. The hardest and longest part is slicing the pumpkin – maybe I also need to change my knife 😉 The first time I started using pumpkin in my dishes was one year ago.
I don’t know how I’ve lived without for so long!
This soup can easily be made one day in advance if you are expecting some guest. Store in the fridge and the taste is even better the next day.
Preparation: 30 minutes
Cooking: 15 minutes