Bean, Rice and pumpkin soup

  • Difficulty


  • 100 g Riso Ribe
  • 1 onion
  • 1 clove garlic
  • 1 stick celery
  • 500 g pumpkin
  • 1 carrot
  • 100 g dried borlotti beans
  • 1 bay leaf
  • 1 leek
  • 2 dl beef stock
  • 1 shallot
  • 1 leek
  • salt and white pepper
Riso Ribe


Place the beans in a bowl and soak in cold water for 12 hours. Peel the garlic, the onion and the shallot; clean the celery, the carrot, the leek, rinse all vegetables well.Then slice the leek with the shallot, chop the celery and the carrot, and slice the onion.Once drained, put the beans in a saucepan add the bay leaf, the garlic, the sliced onion, the celery and the carrot.Cover these vegetables with water, bring to the boil and simmer for about an hour.In the meanwhile clean the pumpkin removing the rind and the seeds, once rinsed, dice it.In a saucepan heat 2 tbsp of oil, add the shallot and onion bits and fry until soft but not golden; add the pumpkin and brown briefly, then pour the warm broth and simmer for 10 minutes.Drain a ladle of diced pumpkin, press them with a fork and pour them back in the pan; mix the rice with the drained borlotti beans, and simmer for about 15 minutes.Sprinkle the soup with the remaining oil, season with a pinch of white pepper ground at the moment and serve.