Recipe number 67795 is

Tuscan Bean Soup



The ingredients are:
1 lb Dried white kidney beans, OR 4 can Cannellini beans (20 oz ea) 6 oz Pancetta or very lean bacon, finely diced 1/4 cup Olive oil 1 cup Finely chopped red onion 1 cup Finely chopped celery 1 tbsp Minced fresh sage, -=OR=- 1 tsp -Dried Sage 1 tsp Salt 1 tsp Pepper 1 1/2 qt Chicken stock 2 cup Ditalini or any short tubular pasta 1 tsp Salt 2 tbsp Minced parsley Freshly grated Romano cheese =OR=- Parmigiano cheese

The recipe yield is:
6 servings

Info:
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. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Note:
Soups/Stews; Italian



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