Rachel Roddy's Recipe for November Stew or Soup with Beans, Pumpkin, Potatoes and Greens | A kitchen in Rome



has published a supplement of over 20 cookbooks, including: Presto e Bene (Quick and Well); Allora, Si Mangia (And thus we eat); La Gioia in Cucina (Joy in the kitchen); Cucina Intantanea (instant cooking); Il Forno a Microfonde (from oven to microwave); and the beautifully titled L'Apriscatole della Felicità (The Can Opener of Happiness).

Spagnol was a particularly successful translator, working on texts with Bertrand Russell and PG Wodehouse, while her first cookbook was published in 1967. The e-book was called Il Contaminuti (The Timer), a cooking e-book for women who paint. His focus, as with all of his books, became to simplify cooking, cut out unnecessary components, and discover quick and inexpensive strategies. It became an ebook born out of his personal experience as someone who cherished and needed to cook, and also cherished and needed to work. Also, as someone who worked with words. As a translator, you are required to carefully evaluate each word chosen by the author. Spagnol applied the same precept to both cooking and writing about it. No wonder she loved writing about the stress cooker.

Spagnol's books have sold over a million copies, but none other than La Pentola al Pressuree (The Pressure Cooker), published in 1974. many reprints and many covers later, it nevertheless sits on the shelf of most bookstores. I offered mine recently, from place du livre in Bologna, a 2021 version which marked the beginning of all the other series of reprints. A silver stress cooker gleams on the lid, its reassuringly matte handle, while a subtitle notes that it's an "incredible fast, proper, foolproof cooking traditional." It's full of soups, beans, braised meats, risottos (which Spagnol thought elegant in the PC), in short, cooked vegetables, eggs and puddings.

Speaking of which, my pressure cooker now lives at the top of the range, partly because I don't know where to put it anymore and also because I understand that it wants be visible - a beacon - if I want to get addicted to using it. Slowly I was rewarded with , one of the top class ragùs I've ever made, and healthy applesauce for a queen. Also because I understand that it feels so much, as we walk in the cold, and because the value of it all increases like tension. continues to reside at the table and subsequently to that, Spagnol's as well, both of which boosted this week's recipe for minestrone with beans, pumpkin, potato and vegetables, which depending on how which greens you are shrinking and what type of liquid you are using, maybe a stew with chunky bits or a minestrone with damaged spaghetti. The instructions are for a pressure cooker, but it could also be done in a regular saucepan.

Quick, perfect, foolproof cooking. Although you won't get the cooking broth, the canned beans could also be painted here. Although, alas, lately you probably don't feel like applying your apriscatole della felicità.

November stew or soup with pumpkin, potato, beans and vegetables

Prepare< sturdy>15 min
Cook 20 min
Serves four

< strong>four tablespoons olive oil
1 onion, peeled and diced
1 clove garlic, peeled and thinly sliced< br/>1 carrot, peeled and diced
1 stalk of celery, diced
Salt
400 g peeled pumpkin flesh, cut into large chunks for stew or small pieces for soup< br/>400 g potatoes, chop into large chunks for stew or in small pieces for the s soup
1 tomato, crushed, or 1 tsp tomato puree
< strong>1 sprig of clean rosemary
1 parmesan cheese />Vegetable inventory, bean broth or water – 1½ liters for soup or 500ml for stew)
400g cooked borlotti beans< br/>200g vegetables (cabbage, Swiss chard, spinach), cut into ribbons
150g damaged spaghetti (in case you are making soup)

Put the oil, onion, garlic, carrot, celery and a pinch of salt in a pressure cooker and lightly fry until the vegetables start to melt and smell good. Add the pumpkin, potato, tomato, rosemary and parmesan zest, cook for one minute, then cover with the broth or water. Secure the lid and place the pan directly over the heat, and bring as much as strain. Then, once the steam is released, lower the heat and cook for 8 minutes (or according to the manufacturer's instructions).

Open the pan, add the beans, veggies and spaghetti (the latter is best if you're making soup), safely get closer again and stress yourself out for another 5 minutes. Serve immediately.

To prepare in a regular saucepan, simmer the pumpkin and potato mixture for 25 minutes before adding the beans, greens and spaghetti and cook dinner for a similar 10 minutes. minutes, or until the pasta is cooked the way you like it.