Minestra di zucca (bean and butternut squash soup)

Serve up a hearty meal with Gino D'Acampo's simple recipe for a tasty squash and bean soup
By Gino D'Acampo
Minestra di zucca (bean and butternut squash soup)
  • Rating:
  • Serves: 8
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 large leeks, chopped
  • 500 g butternut squash, cubed
  • 4 large stick celery
  • 6 tbsp Italian olive oil
  • 1 pinches black pepper
  • 1.5 litres boiling water
  • 1 vegetable stock cube, or 2 tsp of vegetable stock
  • 400 g tinned lentils, drained
  • 200 g tinned cannellini beans, drained
  • 8 tbsp double cream


1. In a large, heavy-based saucepan gently fry the leeks, butternut squash and celery in the olive oil for 10 minutes, until soft, adding in a couple of pinches of salt. 2. Add the boiling water with the vegetable stock. 3. Bring to the boil and simmer gently for approximately 1 hour. 4. Add in the lentils and cannellini beans, season with salt and freshly ground pepper and cook for a further 10 minutes. 5. Using a hand blender, blend the soup until smooth and creamy. 6. Decorate each serving of soup by drizzling a tablespoon of double cream on top. 7. Serve with breadsticks, either on the side or broken into the soup.

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