| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Good, Morning, America | 1 | Servings | |
INGREDIENTS
| 1 | c | Borlotti; or October beans |
| 1/4 | ts | Black peppercorns |
| 1 | Sprig fresh thyme | |
| 4 | Parsley sprigs | |
| 1 | Bay leaf | |
| 2 | tb | 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 | ts | Minced garlic |
| 1 | ts | Kosher salt |
| 2 | oz | Prosciutto; finely diced, optional |
| Freshly ground black pepper | ||
| 1/4 | c | Shredded Parmigiano Reggiano cheese |
INSTRUCTIONS
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 1 1/2 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@wf.net" <abprice@wf.net> on Mar 23, 1998
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