Tuscan bean soup
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Dried white kidney beans; OR |
4 | cans | Cannellini beans (20 oz ea) |
6 | ounces | Pancetta or very lean bacon, finely diced |
¼ | cup | Olive oil |
1 | cup | Finely chopped red onion |
1 | cup | Finely chopped celery |
1 | tablespoon | Minced fresh sage; -=OR=- Dried Sage |
1 | teaspoon | Salt |
1 | teaspoon | Pepper |
1½ | quart | Chicken stock |
2 | cups | Ditalini or any short tubular pasta |
1 | teaspoon | Salt |
2 | tablespoons | 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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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