Io l'ho sempre preparata nel bimby (in basso troverete la ricetta dedicata) quindi i tempi di cottura che uso sono diversi, ad ogni modo si tratta di una comune minestra quindi assaggiate di tanto in tanto per stabilire the density you prefer.
Ingredients for 4 people: 600 gr
. Pumpkin
150 gr. of finger-grooved
300 gr. cannellini beans, canned
600 gr. Partially milk. skimmed
600 gr. vegetable stock
30 gr. extra virgin olive
20 gr.
30 grams of butter. grated Parmesan cheese Salt and pepper to taste
Preparation: Clean and
decorticate the pumpkin, then cut into very small pieces. In a saucepan, add butter and olive oil and sauté the squash for a few minutes. Add beans, broth, milk and salt and cook for half an hour or until it comes out a semi-thick soup. Cook pasta al dente and drain it, add the pumpkin soup, add pepper and sprinkle with Parmesan cheese.
Prepare in Thermomix:
decorticate and clean the pumpkin, then cut into pieces, put everything in the blender with blades in motion vel 3-5 for a few seconds. Combine butter and oil, cook 5 min. 100 ° speed. 1, add the beans, broth (I have prepared by boiling water and adding a few tablespoons of nut bimby vegetable), milk and salt and cook: 30 min. 100 ° speed. 1, add the pasta and cook for the time indicated on the package. Check for salt and pepper to taste. Serve and sprinkle with Parmesan cheese.
