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Granny’s Tuscan Bean Soup

December 8, 2016

Granny’s Tuscan Bean Soup

16 oz. can Northern White, Cannellini or Butter Beans
¼ cup bacon fat or olive oil
2 Diced Celery stocks
1 Diced Carrot
1 Diced Medium Onion
2 Cloves Minced Garlic
½ lb. Diced Pancetta or bacon
6 cups Chicken Broth
1/4 cup butter, ½ stick
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Red Pepper
1 tsp lemon thyme
1 bay leaf
6 to 8 Chopped San Marzano or Roma Tomatoes
1 1/2 cups Ditali Pasta or your favorite pasta
fresh spinach or kale leaves
½ Cup Freshly Grated Parmesan Cheese, optional

Soak the beans overnight in cold water; rinse beans and set aside.

Heat bacon fat in a large heavy pot; add onions, carrots, garlic, celery and pancetta or bacon; sauté for several minutes. Add broth, butter and beans. Add seasonings and tomatoes; bring to a boil then reduce heat to simmer for about 2 hours or so. Add spinach.

Cook pasta in separate pot. Drain; add to soup; simmer 30 minutes or so.
When ready top with cheese if using and serve. Serves 8 to 10.

Posted by Deedol Schoenmakers Kitchen


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