Side Pannel
Tuscan Bean Soup
Ingredients List
- 1 lb Dried white kidney beans; OR
- 4 cn Cannellini beans (20 oz ea)
- 6 oz Pancetta or very lean bacon,
- - finely diced
- 1/4 c Olive oil
- 1 c Finely chopped red onion
- 1 c Finely chopped celery
- 1 tb Minced fresh sage; -=OR=-
- 1 ts -Dried Sage
- 1 ts Salt
- 1 ts Pepper
- 1 1/2 qt Chicken stock
- 2 c Ditalini
- -or any short tubular pasta
- 1 ts Salt
- 2 tb Minced parsley
- Freshly grated Romano cheese
- -=OR=- Parmigiano cheese
Directions
IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and
place in a large pot. Add 10 cups cold water, cover and bring to a boil.
Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute
the pancetta in olive oil until soft. Add onion and celery and saute,
stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add
chicken stock, cover and bring to a boil. Drain the beans, add to soup,
cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1
teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley
before serving and sprinkle with grated cheese.
place in a large pot. Add 10 cups cold water, cover and bring to a boil.
Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute
the pancetta in olive oil until soft. Add onion and celery and saute,
stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add
chicken stock, cover and bring to a boil. Drain the beans, add to soup,
cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1
teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley
before serving and sprinkle with grated cheese.
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