Tuscan bean soup

 
                              TUSCAN BEAN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 -- -ÿÿ
    1       t            -Dried Sage
    1       t            Salt
    1       t            Pepper
    1 1/2   qt           Chicken stock
    2       c            Ditalini
                         -or any short tubular pasta
    1       t            Salt
    2       tb           Minced parsley
                         Freshly grated Romano cheese
                         -ÿÿParmigiano cheese
 
   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.
  
 
 
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