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Tuesday, February 9, 2010

Tuscan Bean Soup

Yes, it's more soup.  I am such a huge soup fan.  It's so easy and full of nutrition!  I bookmarked this recipe a while ago and decided it was time to make it.

The recipe originally called for 1/2 c of vegetables, but I increased it to 2/3 c.  You can never have too many veggies!  The recipe also called for pancetta.  I often see recipes that call for pancetta, yet I never make them or omit that ingredient because I could never find it.  I finally stumbled upon it at the Kowalski's market in Eagan.  Basically, any deli that sells Boars Head will carry it.

The pancetta and sage added a very decent flavor to this soup.  I really, really enjoyed this soup and will be making it again.  Serve with some warm bread and have yourself a meal.  One cup of this soup is incredibly filling!  Enjoy.
Tuscan Bean Soup
adapted from One Perfect Bite
Yield:  5 servings
  • 2 tablespoons olive oil
  • 3-oz. diced panchetta
  • 1/2 cup finely chopped yellow onion
  • 2/3 cup diced carrots
  • 2/3 cup diced celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons minced garlic
  • 1 teaspoon dried sage leaves
  • 5 to 6 cups homemade or reduced-sodium chicken, beef or vegetable broth
  • Juice of 1/2 lemon or 1/2 teaspoon cider vinegar
  • 1 cup acini pepe pasta, uncooked
  • 2 (15.5-oz.) cans drained cannellini beans
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 3 to 4 tablespoons minced fresh Italian parsley
  1. Heat olive oil in a 5 to 6 quart stockpot set over medium heat. 
  2. When oil shimmers, add pancetta and saute for 3 minutes. 
  3. Add onion, carrots, celery, salt and pepper and cook until vegetables begin to soften, about 5 minutes. 
  4. Stir in garlic and sage and cook until garlic releases its fragrance. 
  5. Add stock and bring to a boil. 
  6. Stir in lemon juice or vinegar. 
  7. Reduce heat, cover pot and simmer for 30 minutes. 
  8. Add pasta and beans and cook for 10 to 15 minutes or until pasta is al dente. 
  9. Stir in cheese and parsley just before serving. 
  10. Adjust salt and pepper to taste. 

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