CREAMY POTATO AND PUMPKIN SOUP WITH CANNELLINI BEANS

CREAMY POTATO AND PUMPKIN SOUP WITH CANNELLINI BEANS
vellutata di zucca e patate con fagioli cannellini

7 oz. (200 g) dried cannellini beans
1 lb. (500 g) pumpkin, peeled
and chopped
14 oz. (400 g) potatoes (pertaining to
3 minimal), peeled and chopped
3 1/2 oz. (100 g) onions
(concerning 1 1/2 reduced), sliced
6 1/3 cups (1 1/2 l) in addition 8 1/2 cups
(2 l) water
Salt and recently floor black pepper
to style
1 sprig contemporary thyme, minced
1 sprig fresh new rosemary, minced
2 tsp. (10 ml) much more-virgin olive oil

Soak the dried beans within chilly water right away; drain.
Point the pumpkin, potatoes, onions, and 6 1/3 cups (1 1/2 l) of
water within just a heavy pot and deliver to a boil. Decrease the warm to a sim-
mer and cook right up until the veggies are comfortable, above 20 minutes;
then purée within a blender with their cooking liquid. Dilute with a little bit
of water, if important, and period with salt and pepper.
Inside of one more weighty pot, carry the being 8 1/2 cups (2 l) of water
to a boil. Insert the beans, minimal the warmth to a simmer, and cook
the beans until eventually they are soft, relating to 20 minutes. Stir the beans
into the potato and pumpkin soup.
Garnish just about every serving with the thyme, rosemary, and pepper,
drizzle with olive oil, and provide.