Name: Tuscan Bean Soup
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

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

A Message from our Provider:

“All suffering can be traced back to people disobeying God”