Tuscan Bean Soup

Tuscan Bean Soup Ingredients

1 -10gm. pkg. porcini mushrooms (dried)	1/2 " sage
1 Tablespoon olive oil (more if not using bacon)	1/2 " pepper
3 -oz pancetta or bacon chopped (optional)	4 -cups chicken (or veg.) stock
1 -celery stalk chopped	1 -796ml. can diced tomatoes
1 -med. onion chopped	1 -Tablespoon red wine vinegar
2 -garlic cloves "	1 -540ml. can white kidney beans drained, rinsed
3 -med. carrots diced	4 -cups kale chopped (just the leaves)
11 /2c. chopped cabbage or fennel	3/4 cup grated parmesan cheese
1 -c. cubed potato	6 -8 thick slices Italian bread dried in oven or stale bread
1 -teaspoon thyme

Instructions for Tuscan Bean Soup

Method: In small bowl cover mushrooms with 1/2 c. warm water and let stand 20 min. Drain,reserving liquid; chop mushrooms; strain liquid thru cheesecloth. In lg. pan heat oil and fry bacon, if using. Add onion , garlic carrots, celery, cabbage, potato, spices. Cook till softned, stirring frequently. Stir in stock, tomatoes, vinegar, mushrooms and soaking liquid. Bring to boil. Reduce heat and simmer 20 minutes. Stir in kidney beans, and kale and simmer 5 minutes or until kale is tender. (Can be made ahead to this point.) Ladle soup into 13 x 9 pyrex baking dish. Arrange bread slices on top and sprinkle with cheese. Cover and bake at 350 degrees until bubbling and top is crusty and golden. Serve with extra grated cheese. Makes 6-8 generous servings, or 8-10 modest servings.

Enjoy!


Main Ingredient: BeansCuisine: Italian

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