Tuscan Bean Soup Recipe

Free Recipe Tuscan Bean Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Tuscan Bean Soup Recipe

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; -=OR=-
1 ts -Dried Sage
1 ts Salt
1 ts Pepper
1-1/2 qt Chicken stock
2 c Ditalini
-or any short tubular pasta
1 ts Salt
2 tb Minced parsley
Freshly grated Romano cheese
-=OR=- Parmigiano cheese

Tuscan Bean Soup Preparation

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 Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 6

How Do You Cook Tuscan Bean Soup?

If you know a better Tuscan Bean Soup Recipe please comment below.