Potato-Squash-Bean Soup


Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This soup is of Slovenian origin and is found in the Natisone Valleys in the province of Udine. This recipe is from Teresa Covaceuszach who, with her husband Franco Simoncig, owns the Trattoria Sale e Pepe in Stregna, just a stones throw from the Slovenian border. This is a popular soup in the summer.


  • 5 medium acorn squash, halved and seeds and fibers discarded
  • Salt
  • pounds/1 kg


Grate the squash pulp into a large bowl, using the coarse holes of a box grater. Sprinkle generously with salt, cover, and set aside for 2 hours.

Meanwhile, cook the potatoes in a large pot of boiling salted water until you can penetrate one easily with a fork. Drain and chop the potatoes into bite-size pieces. Cover and keep warm.

Combine the beans in a pot with the carrot, bay