Quench MagazineTuscan Bean Soup | Beans and Grains | Quench Magazine
Tuscan Bean Soup | Enjoy hearty white kidney beans and pancetta in a flavorful soup perfect for cold days. Subscribe to Quench Magazine for more recipes and stories.
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Cooking tools:
- Grater
- Colander
- Stockpot
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
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
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