Tuscan Bean Soup

6 Servings

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Tuscan Bean Soup Ingredients

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

Instructions for Tuscan Bean Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized