GMA Recipe: October Bean and Butternut Squash Soup with Parmigiano and Prosciutto

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October Bean and Butternut Squash Soup with Parmigiano and Prosciutto
From the Union Square Cafe

Ingredients

1 cup Borlotti, or October beans

1/4 teaspoon black peppercorns

1 sprig fresh thyme

4 parsley sprigs

1 bay leaf

2 tablespoons olive oil

3/4 cup sliced onions

3/4 cup sliced celery

3/4 cup sliced leek, white and light green parts only, washed

4 cups peeled and diced butternut squash or pumpkin

10 fresh sage leaves, minced

1 teaspoon minced garlic

1 teaspoon kosher salt

2 ounces prosciutto, finely diced (optional)

freshly ground black pepper

1/4 cup shredded or coarsely grated Parmigiano Reggiano cheese

Directions

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

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