Tuscan Bean Soup

By Tingrin3

Ingredients

• Ingredients:
• Serves 4
• 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

Preparation

Step 1

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