Cream of pumpkin and cannellini
Instructions
Put soaked beans in water the night before.
The next day Peel and wash the vegetables, then slice the leek, celery, onion, carrot and cut squash into cubes.
Put the vegetables in a pan, add the drained beans, chopped Sage and Rosemary, then cover with about 2 litres of soup.
Add the oil and cook for about 1 hour.
Drain a ladle of beans and puree (or passed to a ricer) the remaining soup with a smooth cream; season with salt and pepper.
Together the beans, heat the cream for a few minutes, sprinkle with chopped parsley and serve with slices of toasted bread in the oven.
