Pumpkin and Butter Bean Stew

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Pumpkin and Butter Bean Stew
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
200 grams boiling potatoes
300 grams Pumpkin (e.g., Muscat, Hokkaido)
1 onion
2 tablespoons olive oil
800 milliliters Vegetable broth
300 grams Lima bean (canned)
100 grams fresh Spinach
salt
freshly ground peppers
Nutmeg (freshly grated)
How healthy are the main ingredients?
PumpkinpotatoSpinacholive oilonionLima bean

Preparation steps

1.

Peel potatoes, rinse and cut into 1 cm (approximately 1/2 inch) cubes. The pumpkin pulp also cut into 1 cm (approximately 1/2 inch) cubes. Peel the onion, chop finely and sauté in a pot with oil until translucent. Add potato and pumpkin cubes, sauté briefly and pour in the broth. Simmer for 10 minutes over medium heat.

2.

Rinse the beans in a sieve, drain and add to the soup. Simmer another 5 minutes.

3.

Rinse spinach, separate leaves, trim and spin dry. Season the soup with salt, pepper and nutmeg, add spinach, mix well and distribute the soup among plates or bowls.

4.

Serve with freshly toasted bread, if desired.