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 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98 NOTES : October Bean and Butternut Squash Soup with Parmigiano and Prosciutto Recipe by: Union Square Cafe Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (887g)|
|Recipe Makes: 1|
|Calories from Fat: 308 (41%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 79.8mg||25 %|
|Sodium 2654.7mg||92 %|
|Potassium 2660.8mg||70 %|
|Total Carbohydrate 92.6g||27 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 75.8g|
|Protein 30.2g||43 %|
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Calories per serving: 752
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