Tuscan Bean Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Dried white kidney beans, OR
4 can: Cannellini beans, 20 oz ea
6 ounce: Pancetta or very lean bacon, finely diced
1/4 cup: Olive oil,
1 cup: Finely chopped red onion,
1 cup: Finely chopped celery,
1 tbsp: Minced fresh sage, -=OR=-
1 tsp: -Dried Sage,
1 tsp: Salt,
1 tsp: Pepper,
1 1/2 quart: Chicken stock,
2 cup: Ditalini or any short tubular pasta,
1 tsp: Salt,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp