Tuscan bean soup

Yield: 6 servings

Measure 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

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

Similar recipes