| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Italian | Soups, Italian | 6 | Servings |
INGREDIENTS
| 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=- 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 |
INSTRUCTIONS
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 at www.synapse.com/~gemini
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