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