October Bean and Butternut Squash Soup with Parmigiano And
| Yield: | 1 Servings |
| Categories: | Morning, American |
| 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 |
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