October Bean And Butternut Squash Soup With Parmigiano And Recipe

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Servings: 1


Cost per recipe $8.59 view details


  1. 1. Soak the beans in water overnight or possibly at least 6 hrs.
  2. 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. 3. Heat the extra virgin olive oil over a medium flame in a 3-qt saucepan, and add in the onions, celery, leeks, squash, bay leaf, sage and garlic. Cook for 10 min till the vegetables are softened and lightly browned. Add in the beans and 8 c. water.
  4. 4. Bring to a boil, lower the heat and gently simmer, covered, for 1 1/2 hrs. Season with the salt and cook for an additional 30 min, or possibly till the beans are tender.
  5. 5. To serve: Throw away the herb bundle, add in the prosciutto, if using, and simmer 3-5 min till cooked. Season with freshly grnd black pepper to your taste. Pour the soup into hot bowls and garnish with the grated Parmigiano.
  6. Yield: 4 servings To order GMA recipes or possibly to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95
  7. NOTES : October Bean and Butternut Squash Soup with Parmigiano and Prosciutto
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 727g
Calories 581  
Calories from Fat 267 46%
Total Fat 30.17g 38%
Saturated Fat 4.69g 19%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 2432mg 101%
Potassium 2203mg 63%
Total Carbs 73.19g 20%
Dietary Fiber 13.9g 46%
Sugars 16.08g 11%
Protein 14.73g 24%


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