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
- Heat olive oil in a 5 to 6 quart stockpot set over medium heat.
- When oil shimmers, add pancetta and saute for 3 minutes.
- Add onion, carrots, celery, salt and pepper and cook until vegetables begin to soften, about 5 minutes.
- Stir in garlic and sage and cook until garlic releases its fragrance.
- Add stock and bring to a boil.
- Stir in lemon juice or vinegar.
- Reduce heat, cover pot and simmer for 30 minutes.
- Add pasta and beans and cook for 10 to 15 minutes or until pasta is al dente.
- Stir in cheese and parsley just before serving.
- Adjust salt and pepper to taste.