| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
|
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Dried haricot beans |
| 1 |
|
Onion |
| 1 |
|
Fennel bulb |
| 1 |
|
Celery stick |
| 2 |
|
Cloves garlic |
| 4 |
T |
Olive oil |
|
|
Black pepper |
| 3 |
pt |
Water or chicken stock |
|
|
Piece of parmesan rind |
|
|
optional |
| 12 |
oz |
Acorn squash, peeled |
| 8 |
oz |
Spring greens |
| 2 |
T |
Celery leaves |
| 2 |
T |
Fresh thyme |
|
|
Salt |
|
|
Best olive oil and grated |
|
|
parmesan to serve |
INSTRUCTIONS
Soak the beans overnight. Drain, cover with water in a saucepan and
simmer for 40 minutes or until tender (or use 4oz tinned haricot
beans). Chop the onion, fennel and celery. Finely chop the garlic.
Heat the oil in a large pan and add these vegetables. Season with lots
of black pepper and fry over a medium heat until softened (about 10
minutes). Add the water or stock. Bring to the boil. Add the beans
with their cooking liquid and the parmesan rind if you have it and
simmer for 20 minutes. Meanwhile, peel the squash and cut into 1 inch
chunks. Roughly chop the spring greens. Finely chop the celery leaves
and strip the thyme leaves. Add the squash and greens to the soup.
Return to the boil and simmer for 5 minutes. Add the celery leaves and
thyme and simmer for another 5 minutes. Check squash and greens for
doneness. Taste and add salt as necessary. Serve in large bowls with
best olive oil drizzled on the surface (not absolutely necessary) and
grated parmesan on the side. Notes The original recipe said to use
pumpkin. I used acorn squash. It also said that Italian black cabbage
or Swiss chard could be substituted for the spring greens. Posted to
FOODWINE Digest by Piers Thompson <piers_thompson@IONICA.CO.UK> on
Sep 12, 1997
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