This is a print preview of "October Bean And Butternut Squash Soup With Parmigiano And" recipe.

October Bean And Butternut Squash Soup With Parmigiano And Recipe
by Global Cookbook

October Bean And Butternut Squash Soup With Parmigiano And
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  Servings: 1

Ingredients

  • 1 c. Borlotti, or possibly October beans
  • 1/4 tsp Black peppercorns
  • 1 sprg fresh thyme
  • 4 x Parsley sprigs
  • 1 x Bay leaf
  • 2 Tbsp. Extra virgin 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 possibly pumpkin
  • 10 x Fresh sage leaves, chopped
  • 1 tsp Chopped garlic
  • 1 tsp Kosher salt
  • 2 ounce Prosciutto, finely diced, optional
  •     Freshly grnd black pepper
  • 1/4 c. Shredded Parmigiano Reggiano cheese

Directions

  1. Soak the beans in water overnight or possibly at least 6 hrs.
  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 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. 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. 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