INGREDIENTS
1 tbsp olive oil
1 brown onion, finely slices
2 cups vegetable stock
1 lb butternut pumpkin, peeled and cut into ½ inch cubes
2 medium carrots, peeled and cut into ½ inch cubes
1 14oz / 400g can cannelini beans
½ tsp salt
½ tsp chilli
¼ tsp black pepper
½ tsp cumin
INSTRUCTIONS
Saute the onion for 5 minutes.
Add the stock and bring to a boil.
Add the pumpkin and carrots and simmer for 25 minutes.
Add the spices and beans and simmer for another 5 minutes. Serve immediately.
bon appetit
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