Tuscan Bean Soup

Tuscan Bean Soup
Tuscan Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Serves 4

  • Ingredients:

  • 2

    15oz cans of Cannelini Beans, rinsed and drained

  • 1

    Large Onion, diced

  • 4

    Cloves of Garlic, minced

  • 2

    Tbsp of Extra Virgin Olive oil

  • 1

    Tbsp of fresh Thyme Leaves

  • 3 1/2

    cups of Chicken Stock

  • 2

    Tbsp of Heavy Cream

  • Salt and Pepper to taste

  • 6

    oz of Pancetta, diced

  • 6

    Fresh Sage Leaves, chopped

  • For the Costini

  • Fresh Baguette slices

  • Extra Virgin Olive Oil

  • Freshly grated Parmiggiano Reggiano

Directions

Process, 1) In a large pot over medium heat, sauté the onions and garlic with 1 tbsp of olive oil, season with salt and pepper and let it cook for about 7 to 8 minutes or until translucent and slightly golden. 2) Add the fresh thyme and the beans, give them a stir to combine with the onions and add the stock. Bring to a boil and let it cook for about 10 minutes. 3) Meanwhile cook the pancetta and sage in a small sauté pan until they are nice and crispy. Drain on a paper towel lined plate and set aside. 4 ) Meanwhile place the baguette slices on a baking sheet and drizzle them with a bit of olive oil, bake them at 400 degrees for about 10 minutes, then top them with some freshly grated parmiggiano and put them back in the oven for 4 to 5 more minutes. 5) Add the heavy cream and stir, using an emergent blender, puree the soup until desired consistency, adjust the seasoning to taste and ladle in a soup bowl. Top with some of the crispy pancetta and sage and serve the parmesan crostini along side. Recipe By: Laura Vitale

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