Title: Tuscan Bean Soup
Categories: Soup Italian
Yield: 6 Servings

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

IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil. Drain the beans, add to soup, cover and simmer 30 minutes. Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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