Recipe - October Bean And Butternut Squash Soup With Parmigiano And

1 cup Borlotti; or October beans
One fourth teaspoon Black peppercorns
1 Sprig fresh thyme
4 Parsley sprigs
1 Bay leaf
2 tablespoon Olive oil
Three fourths cup Sliced onions
Three fourths cup Sliced celery
Three fourths cup Sliced leek; white and light
green parts only, washed
4 cup Butternut squash; peeled and
minced or pumpkin
10 Fresh sage leaves; minced
1 teaspoon Minced garlic
1 teaspoon Kosher salt
2 ounce Prosciutto; finely minced ,
optional
Freshly ground black pepper
One fourth cup Shredded Parmigiano Reggiano
cheese

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 3quart 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 35 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: 18005434GMA 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 MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998