Tuscan Bean Soup

* Exported from MasterCook *

TUSCAN BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- -ÿÿ
1 t -Dried Sage
1 t Salt
1 t Pepper
1 1/2 qt Chicken stock
2 c Ditalini
-or any short tubular pasta
1 t Salt
2 tb Minced parsley
Freshly grated Romano cheese
-ÿÿParmigiano 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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