2. Add pumpkin, tomatoes and crumbled stock cube. Pour in sugo and 3 cups water. Cover and simmer for 10-15 minutes, or until pumpkin is tender.
3. Finely chop basil leaves. Combine in a bowl with lemon zest, 1/2 lemon juice and ricotta. Season to taste with salt and pepper.
4. Finely slice silverbeet. Stir through soup along with drained beans until silverbeet is wilted. Season to taste with salt and pepper.
5. Divide soup between bowls and spoon over basil dressing to taste. Serve with lemon wedges.
Most of our veggies come pre-washed, but it’s always good to give them an extra rinse.
celery 2 sticks
Diced pumpkin 1/2 bag (500g)
Cherry tomatoes 1 punnet (200g)
Tomato sugo 2/3 jar (340ml)
basil 2/3 bunch
Ricotta cheese 1 tub (250g)
silverbeet 1/2 bunch
Cannellini beans 400g
From your pantry:
oil (for cooking), salt, pepper, garlic (1 clove), dried Italian herbs, stock cube (1)