Tuscan bean soup

6 servings

Ingredients

QuantityIngredient
1poundsDried white kidney beans; OR
4cansCannellini beans (20 oz ea)
6ouncesPancetta or very lean bacon, finely diced
¼cupOlive oil
1cupFinely chopped red onion
1cupFinely chopped celery
1tablespoonMinced fresh sage; -=OR=- Dried Sage
1teaspoonSalt
1teaspoonPepper
quartChicken stock
2cupsDitalini or any short tubular pasta
1teaspoonSalt
2tablespoonsMinced 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