Quench MagazineTuscan Bean Soup | Beans and Grains | Quench Magazine

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=-> 1 ts -Dried Sage
• 1 ts Salt
• 1 ts Pepper
• 1 1/2 qt Chicken stock
• 2 c Ditalini -or any short tubular pasta
• 2 tb Minced parsley
• Freshly grated Romano cheese -=OR=- Parmigiano cheese