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Minestrone di zucca, fagioli e riso – Pumpkin soup with beans and rice

This really is a soup for a foggy autumn evening.  The combination of pumpkin, beans and rice make it a meal in itself. A glass of Amarone would be excellent with this dish.


  • 2 tablespoons olive oil
  • 1 onion, minced
  • 2 sage leaves
  • branch of rosemary
  • 50 g lardo or pancetta, cubed
  • 1 kg pumpkin, cubed
  • 200 g dried cannellini beans, cooked, cooking water reserved
  • 1 l chicken stock
  • 100 g vialone nano rice
Fry the onion together with the lardo, the rosemary and the sage leaves in the olive oil.  Add the pumpkin and 1 ladleful of water.  Let the mixture simmer for 10 minutes, and then add the beans, their cooking water and the chicken stock.  Bring to the boil and let simmer for about 20 minutes.  Add the rice, salt and pepper, and let simmer for another 15 minutes, until the rice is cooked.

Posted in Cucinone in English, Recipes.

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