Tuscan Bean Soup Recipe

Step 1

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.

Things You'll Need

  • 1lb Dried white kidney beans; OR
  • 4cn Cannellini beans (20 oz ea)
  • 6oz Pancetta or very lean bacon,
  • - finely diced
  • 1/4c Olive oil
  • 1c Finely chopped red onion
  • 1c Finely chopped celery
  • 1tb Minced fresh sage; -=OR=-
  • 1ts -Dried Sage
  • 1ts Salt
  • 1ts Pepper
  • 1 1/2qt Chicken stock
  • 2c Ditalini
  • -or any short tubular pasta
  • 1ts Salt
  • 2tb Minced parsley
  • Freshly grated Romano cheese
  • -=OR=- Parmigiano cheese

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