October Bean And Butternut Squash Soup With Parmigiano An
| 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