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 (about
3 small), peeled and chopped
3 1/2 oz. (100 g) onions
(about 1 1/2 reduced), sliced
6 1/3 cups (1 1/2 l) in addition 8 1/2 cups
(2 l) water
Salt and freshly ground black pepper
To taste
1 sprig fresh 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 in a heavy pot and bring to a boil. Decrease the warm to a sim-
Mer and cook right up until the veggies are comfortable, above 20 minutes;
Then purée in a blender with their cooking liquid. Dilute with a little bit
Of water, if important, and period with salt and pepper.
In one more heavy pot, carry the being 8 1/2 cups (2 l) of water
To a boil. add the beans, small the heat to a simmer, and cook
The beans until 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 serve.