October Bean and Butternut Squash Soup with Parmigiano And

Yield: 1 Servings
Categories: Morning, American
1cBorlotti; or October beans
1/4tsBlack peppercorns
1Sprig fresh thyme
4Parsley sprigs
1Bay leaf
2tbOlive oil
3/4cSliced onions
3/4cSliced celery
3/4cSliced leek; white and light green parts only, washed
4cButternut squash; peeled and diced or pumpkin
10Fresh sage leaves; minced
1tsMinced garlic
1tsKosher salt
2ozProsciutto; finely diced, optional
Freshly ground black pepper
1/4cShredded Parmigiano Reggiano cheese
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