Tuscan Bean Soup
3 tablespoons olive oil
5 ounces diced pancetta
1 cup minced onion
1 cup chopped carrots
1 cup chopped celery
4 minced garlic cloves
2 tablespoons minced fresh sage (or 2 teaspoons dried)
10 cups chicken or beef stock
2 cups small soup pasta
4 20 ounce cans drained Tuscan Cannellini beans
1 cup grated Parmesan cheese
1/2 cup minced fresh parsley
Heat the olive oil in a large Dutch oven over medium high heat. Add the pancetta
and saute for 3 minutes. Add the onion, carrot, celery, salt, and pepper and
cook for five minutes. Add the garlic and sage and saute for two minutes more.
Add the stock and bring to a boil.
Cook for 30 minutes. Add the pasta and beans and cook for
10-15 minutes or until al dente. Mix in the cheese and parsley before serving
with additional cheese and bread.