| 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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