Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4 servings
400 g cannellini beans
200 g pumpkin
2 rosemary sprigs
2 slices of Toscano bread DOP
Extra virgin olive oil Toscano PGI
Put the beans in a pot with the rosemary sprig, salt and oil.
Add water until the beans are fully covered and cook them on a low heat for 20 minutes, stirring them occasionally.
Wash and dice the pumpkin, chop the onion and put both ingredients in a pen.
Add some olive oil, the rosemary sprig and cover with a lid. Cook until softened.
Remove the beans from the fire and blend them into a cream with an electric blender.
Cut the slices of Toscano bread DOP into pieces and slightly toast them.
Serve the soup in individual bowls, add the pumpkin and the croutons.
Dress generously with Extra virgin olive oil Toscano PGI.