October Bean And Butternut Squash Soup With Parmigiano An

He was conceived by the union of divine grace and human disgrace. He who breathed the breath of life into the first man is now Himself a man breathing His first breath. The King of kings now sleeping in a cow-pen. The Creator of oceans and seas and rivers afloat in the womb of His mother. God sucking His thumb. The Alpha and Omega learning His multiplication tables. He who was once surrounded by the glorious stereophonic praise of adoring angels now hears the lowing of cattle, the bleating of sheep, the stammering of bewildering shepherds. He who spoke the universe into being now coos and cries. Omniscient Deity counting His toes… From the robes of eternal glory to the rags of swaddling clothes. The omnipresent Spirit, whose being fills the galaxies, confined to the womb of a peasant girl. Infinite power learning to crawl.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		America, Good, Morning	1	Servings

INGREDIENTS

1	c	Borlotti, or October beans
1/4	t	Black peppercorns
1		Sprig fresh thyme
4		Parsley sprigs
1		Bay leaf
2	T	Olive oil
3/4	c	Sliced onions
3/4	c	Sliced celery
3/4	c	Sliced leek, white and light
		green parts only washed
4	c	Butternut squash, peeled and
		diced or pumpkin
10		Fresh sage leaves, minced
1	t	Minced garlic
1	t	Kosher salt
2	oz	Prosciutto, finely diced
		optional
		Freshly ground black pepper
1/4	c	Shredded Parmigiano Reggiano
		cheese

INSTRUCTIONS

Soak the beans in water overnight or at least 6 hours. 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. 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. Bring to a boil,
lower the heat and gently simmer, covered, for 1 1/2 hours. Season
with the salt and cook for an additional 30 minutes, or until the
beans are tender. 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@wf.net" <abprice@wf.net> on  Mar 23, 1998

A Message from our Provider:

“When God saw you – It was love at first sight”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6478 Calories From Fat: 4267 Total Fat: 481.5g Cholesterol: 1820.1mg Sodium: 21067.8mg Potassium: 4025mg Carbohydrates: 167.4g Fiber: 30.7g Sugar: 37.6g Protein: 403g

God’s plan from the beginning has been for one man and one woman to become one flesh in the covenant of marriage. When no suitable helper was found for Adam, the Lord God made a woman (Gen. 2:20, 22). She was bone of his bone and flesh of his flesh, and the two became one flesh (Gen. 2:23–24). God made the man and the woman to fit together, quite literally. In the creation, God intended for man and woman to exist in a state in which they could enjoy one another in an exclusive, lifelong “one flesh” union that would result in “filling the earth.” This kind of union only comes about in a heterosexual marriage.

Kevin DeYoung