INGREDIENTS

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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