Chef Tom Walton's Pumpkin, Silverbeet & Borlotti Bean Soup!

This simple, nutritious and delicious soup is a perfect meat free winter warmer. Make a big batch on a Sunday and it will see you thorugh the week!

INGREDIENTS

2 cups dried borlotti beans 

1 brown onion

1 cup celery diced 

4 cloves garlic, crushed 

¼ cup olive oil 

2 tbsp tomato paste 

2 l NO BONES Vegetable Broth (or GOOD BONES Chicken Broth)

¼ kent pumpkin or ½ butternut, cut into 3cm pieces 

1 bunch silverbeet, stalk and leaf sliced 

¼ cup pesto 

1 small piece of parmesan cheese 

Crusty bread to serve


METHOD

  • In a large deep saucepan, add the onion, celery, garlic, olive oil and a good pinch of salt. 

  • Cook over a medium high heat for 10 minutes then add the tomato paste and pumpkin. Cook for 5 more minutes before adding the NO BONES Vegetable Broth and simmer for 20-30 minutes, stirring often until the pumpkin is cooked. 


  • Adjust the seasoning to taste and serve with parmesan and crusty bread to mop up the soup!


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