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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.
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