Tuscan Bean Soup | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 cups dried cannellini beans
• 4 ounces pancetta (or bacon if you can’t find pancetta)
• 1 onion (finely diced)
• 3 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• ½ teaspoon dried rosemary
• 2 tablespoons tomato paste
• 3 cups chicken stock
• 28 ounce canned tomatoes
• 4 ciabatta rolls (or 1 ciabatta baguette)
• olive oil
• 5 ounces fresh baby spinach (cleaned)
• 1 teaspoon salt
• freshly ground black pepper
• block of Parmesan cheese