Tuscan Bean Soup
| Yield: | 6 Servings |
| Categories: | Soups, Italian |
| 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 |
| 1 | ts | Salt |
| 2 | tb | Minced parsley |
| Freshly grated Romano cheese =OR=- Parmigiano cheese |
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