October bean and butternut squash soup with parmigiano and

1 Servings

Ingredients

Quantity Ingredient
1 cup Borlotti; or October beans
¼ teaspoon Black peppercorns
1 Sprig fresh thyme
4 Parsley sprigs
1 Bay leaf
2 tablespoons Olive oil
¾ cup Sliced onions
¾ cup Sliced celery
¾ cup Sliced leek; white and light green parts only, washed
4 cups Butternut squash; peeled and diced or pumpkin
10 Fresh sage leaves; minced
1 teaspoon Minced garlic
1 teaspoon Kosher salt
2 ounces Prosciutto; finely diced, optional
Freshly ground black pepper
¼ cup Shredded Parmigiano Reggiano cheese

Directions

1. Soak the beans in water overnight or at least 6 hours.

2. Make an herb bundle: in a small piece of clean cheesecloth, place the peppercorns, thyme, parsely and bay leaf. Close the bundle by tying with a piece of kitchen twine.

3. Heat the olive oil over a medium flame in a 3-quart saucepan, and add the onions, celery, leeks, squash, bay leaf, sage and garlic. Cook for 10 minutes until the vegetables are softened and lightly browned. Add the beans and 8 cups water.

4. Bring to a boil, lower the heat and gently simmer, covered, for 1½ hours. Season with the salt and cook for an additional 30 minutes, or until the beans are tender.

5. To serve: Discard the herb bundle, add the prosciutto, if using, and simmer 3-5 minutes until cooked. Season with freshly ground black pepper to your taste. Pour the soup into warm bowls and garnish with the grated Parmigiano. Yield: 4 servings To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98

NOTES : October Bean and Butternut Squash Soup with Parmigiano and Prosciutto

Recipe by: Union Square Cafe

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 23, 1998

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