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October Bean and Butternut Squash Soup with Parmigiano And

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American Morning


  • 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


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 "" <> on Mar 23, 1998