Tuscan White Bean Soup

Name: Tuscan White Bean Soup
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4-5 serving(s)
Ingredients: 6 slices pancetta; 1/2 Spanish onion, chopped; 2 stalks celery, chopped; 2 carrots, chopped; 2 teaspoons herbs, de provence; 3 cans cannellini beans, drained and rinsed; 2 cups veal broth; 2 ounces cream sherry; angel hair pasta

Submitted by 884116

"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."

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Ready In:: 1hr 45mins
Ingredients:: 9
Serves:: 4-5

ingredients

6 slices pancetta
¹⁄₂ Spanish onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons herbs, de provence
3 cans cannellini beans, drained and rinsed
2 cups veal broth
2 ounces cream sherry
angel hair pasta

directions

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.
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.