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Tuscan Bean Soup

Recipe name:
Tuscan Bean Soup

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

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

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Tuscan Bean Soup

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