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“This is a variation of a recipe for the bean soup made in Anghiari, a hill town in Tuscany. It's great with garlic bread on a fall night.”
1hr 45mins

Ingredients Nutrition


  1. In a frying pan cook the pancetta until browned and then add onion, carrots, celery and garlic and cook for about five minutes stirring constantly.
  2. Transfer to a pot and add 2 cans of beans and the veal broth add the herbs de provance and bring to a simmer for 30 minutes. Strain, retaining the liquid, and puree solids in a blender. Return liquid to pot and add the puree and the third can of beans. Bring to a simmer and add the sherry. Simmer for about 20 minutes. Cook the angel hair pasta until al dente and divide among 6 bowls. Fill bowls with soup. Serve and enjoy.

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