Tuscan Bean Soup [3-10-15]

Tuscan Bean Soup


1 pound Dried white kidney beans or 4 cans Cannellini beans (20 oz ea)
6 ounces Pancetta or very lean bacon, finely diced
1/4 cup Olive oil
1 cup Finely chopped red onion
1 cup Finely chopped celery
1 tablespoon Minced fresh sage; Or 1 teasspoon Dried Sage
1 teaspoon Salt
1 teaspoon Pepper
6 cups Chicken stock
2 cups Ditalini
1 teaspoon Salt
2 tablespoon Minced parsley
Freshly grated Romano 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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