Tuscan Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Dried white kidney beans - or
4		Cannellini beans - (20 oz ea)
6 oz	170g	Pancetta or very lean bacon - finely diced
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Finely chopped red onion
1 cup	110g / 3.9oz	Finely chopped celery
1 tablespoon	15ml	Minced fresh sage - -=or=-
1 teaspoon	5ml	- dried sage
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pepper
1 1/2		Chicken stock
2 cups	474ml	Ditalini - or any short tubular
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Minced parsley
		Freshly grated romano cheese - =or=- parmigiano che

Recipe Instructions

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.

By Tuscan Bean Soup on BeanTuscan, Soup

Source:
Betty Crocker's Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.