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Pumpkin Pie Sugar Cookies Recipe

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4 from 13 reviews

This hearty Italian Bean and Potato Soup is a nourishing and soul-warming dish loaded with wholesome ingredients. Bursting with traditional Italian flavors, it combines tender potatoes, creamy borlotti beans, and nutrient-rich Tuscan kale in a savory vegetable broth, finished with a touch of freshly grated Parmesan cheese. Perfect for a cozy meal, this vegetarian soup is simple to prepare and incredibly satisfying.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, finely diced
  • 1 medium carrot, diced
  • 3 celery stalks, diced
  • 1 pound (450 g) potatoes, peeled and cubed
  • 1 bunch Tuscan black kale, roughly chopped

Beans and Stock

  • 2 cans (14 oz / 400 g each) borlotti beans, drained and rinsed
  • 6 cups (1.5 l) vegetable stock

Others

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • ⅓ cup (30 g) Parmesan, freshly grated
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery along with a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and fragrant.
  2. Add Tomato Paste: Stir in the tomato paste and cook for another minute to deepen the flavor and incorporate it with the sautéd vegetables.
  3. Add Main Ingredients and Simmer: Add the peeled and cubed potatoes, drained and rinsed borlotti beans, roughly chopped Tuscan kale, and vegetable stock to the pot. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  4. Partially Blend Soup: Turn off the heat. Use an immersion blender to partially blend the soup, leaving some whole pieces for texture and heartiness.
  5. Finish with Cheese and Seasoning: Stir in the freshly grated Parmesan cheese. Season to taste with salt and freshly ground black pepper. Serve the soup hot with additional grated Parmesan on top if desired.

Notes

  • You can substitute borlotti beans with cannellini or kidney beans if not available.
  • The soup can be made vegan by omitting the Parmesan or substituting with a vegan cheese alternative.
  • For a thicker consistency, blend more of the soup or mash some of the potatoes before serving.
  • Use fresh vegetable stock for the best flavor, or low-sodium store-bought stock for convenience.
  • Leftovers keep well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.

Find it online: https://miracooking.com/pumpkin-pie-sugar-cookies-recipe-2/