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| Recipe - Tuscan Bean Soup by Wen Zientek-Sico A favorite dinner with thick crusty bread and a light salad - especially one made of ripe tomatoes and fresh mozzarella - this soup makes for a marvelous main course. Cooked dried beans can be used instead of the canned beans, and canned low sodium broth can be used in place of the stock. This soup is also excellent without the pancetta and made with vegetable stock for vegetarian diners. Tuscan Bean Soup 3 tablespoons olive oil 5 ounces diced pancetta 1 cup minced onion 1 cup chopped carrots 1 cup chopped celery Salt Pepper 4 minced garlic cloves 2 tablespoons minced fresh sage (or 2 teaspoons dried) 10 cups chicken or beef stock 2 cups small soup pasta 4 20 ounce cans drained Tuscan Cannellini beans 1 cup grated Parmesan cheese 1/2 cup minced fresh parsley Heat the olive oil in a large Dutch oven over medium high heat. Add the pancetta and saute for 3 minutes. Add the onion, carrot, celery, salt, and pepper and cook for five minutes. Add the garlic and sage and saute for two minutes more. Add the stock and bring to a boil. Cook for 30 minutes. Add the pasta and beans and cook for 10-15 minutes or until al dente. Mix in the cheese and parsley before serving with additional cheese and bread. Makes 10 servings. Preparation Time: 10 minutes Cooking Time: 1 hour, 10 minutes Total Time: 1 hour, 20 minutes |
