SQUASH AND BEAN SOUP

SQUASH AND BEAN SOUP image

Number Of Ingredients 13

Previous Next

4 oz. Thickly sliced lean prosciutto (125 g - about one ¼-inch thick slice)
2 Tbsp olive oil
3 onions, chopped
1 stalk celery, diced
4 cloves garlic, minced
1 small butternut squash
8 cups chicken stock
1 sweet red pepper
4 cups shredded collards (or kale)
2 cups cooked white kidney beans (I use canned chick peas)
1 Tbsp chopped fresh sage
½ cup kalamata olives
¾ cup freshly grated Parmesan or pecorino cheese

Steps:

1) Cut prosciutto into matchstick-size strips. In large heavy saucepan or stockpot, heat oil over medium heat; cook onions, celery, garlic and prosciutto, stirring often, for about 8 minutes or until softened. 2) Meanwhile, peel and seed squash; cut into bite-size chunks. Add to pan along with chicken stock; bring to boil Reduce heat, cover and simmer for 10 minutes or until squash is tender. 3) Meanwhile, core and seed red pepper; cut in half crosswise, then into thin strips. Add to soup along with collards, kidney beans & sage; cook for 3 minutes or until red pepper is tender. Remove from heat; stir in olives. Ladle into warmed bowls, sprinkle with cheese. Makes 6 servings.