• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Tuscan Bean Soup

  • Recipe Submitted by on

Category: Italian, Soups

 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


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.

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