Tuscan Bean Soup | Blue Jean Chef - Meredith Laurence
This Tuscan Bean Soup is one of my all-time favorite soup recipes. It's great on the stovetop, but the pressure cooker will get the job done much faster.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
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 ounces 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
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