- 60ml (1/4 cup) olive oil
- 750g Jap pumpkin, peeled, deseeded, cut into 2cm pieces
- 1 leek, trimmed, thinly sliced
- 1 carrot, peeled, cut into 2cm pieces
- 1 celery stick, trimmed, cut into 2cm-thick slices
- 1.5L (6 cups) Real Stock Chicken
- 16 fresh sage leaves
- 4 (about 50g) thin slices prosciutto, excess fat removed
- 1 300g can butter beans, rinsed, drained
- 125g English spinach, stems trimmed, washed, dried, finely shredded
- Salt & freshly ground black pepper
- Heat 2 tablespoons of the oil in a large saucepan over medium-low heat.
- Add the pumpkin, leek, carrot and celery, and cook, uncovered, stirring often, for 5 minutes or until the vegetables begin to soften (do not allow the vegetables to brown).
- Add the stock to the pan and bring to the boil over medium-low heat.
- Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes or until vegetables are tender and the pumpkin still holds its shape.
- Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the sage leaves and cook for 1 minute each side or until crisp. Transfer to a plate lined with paper towel. Add the prosciutto to the frying pan and cook for 1 minute each side or until crisp and golden. Transfer to lined plate and set aside for 2 minutes or until cool. Tear prosciutto into large pieces.
- Add butter beans and spinach to the saucepan and cook over medium-low heat, uncovered, stirring occasionally, for 2 minutes or until the spinach wilts. Taste and season with salt and pepper.
- Ladle the soup into serving bowls and top with the prosciutto and sage leaves. Serve immediately.