Try this Martha Shulmans Pumpkin and White Bean Soup recipe, or contribute your own.
Suggest a better descriptionSoak beans overnight in plenty of water to cover. Drain beans and combine in a pot with the 2 quarts water, onion and bay leaf. Bring to a boil and skim off any foam that rises. Reduce heat, cover, and simmer for 1 hour. Add 2 tsp. salt; continue to simmer. Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks. Cook, stirring, until leeks soften, about 5 minutes. Add the pumpkin and garlic and sprinkle with 1/4 tsp. salt. Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften. Ladle in some stock from the beans. Stir together and transfer the pumpkin mixture to the bean pot. Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy. Taste; adjust salt and add pepper. Remove the bay leaf and cloves from the onion. Return the onion to the soup. Put the soup through the fine or medium blade of a food mill and return to the heat. Stir in the slivered sage and heat through gently, stirring. Serve, garnishing each bowl with additional fresh sage.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 20 | ||
Calories from Fat: 10 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.7mg | 0 % | |
Potassium 61.3mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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