Bob and I have been playing hot potato with some version of the flu for two weeks now. We're both finally on the mend and our appetites are starting to return. Our meals have been light for much of that time. I'm happy to report there's not a can of soup left in the pantry. That's a good thing. One more bowl of chicken soup would have me laying eggs and Bob crowing to wake the sun. We're still not ready for "real" meals but I wanted to make something more substantial than what we've been living on. I must also add that I didn't want to make a trip to the store and that limited me to what was in the pantry or freezer. I had an abundance of beans, plenty of frozen stock and a small amount of pancetta to play with. Fortunately, I also had an adequate supply of vegetables to help get me where I wanted to go. My destination was Tuscany. Bob volunteered to make bruschetta while I made a Tuscan bean soup we both love. This is really simple to do but timing is important. The beans and the soup pasta should be added to the stock about 15 minutes before the soup is to be served. If either sit in the stock too much longer than that, there'll be no liquid in the pot when you go to serve the soup. Once the vegetables are diced, the soup can be on the table with the hour. This soup is a personal favorite of mine. I think you'll like it too. I've scaled the recipe to feed smaller families, but if you have an army at your table you can double or triple the recipe without a problem. Do not, however, increase the measurement for lemon or cider vinegar. Here's how we do it.
Tuscan Bean Soup
Ingredients:
- 2 tablespoons olive oil
- 3-oz. diced panchetta
- 1/2 cup finely chopped yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons minced garlic
- 1 teaspoon dried sage leaves
- 5 to 6 cups homemade or reduced-sodium chicken, beef or vegetable broth
- Juice of 1/2 lemon or 1/2 teaspoon cider vinegar
- 1 cup acini pepe pasta, uncooked
- 2 (15.5-oz.) cans drained cannellini beans
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 to 4 tablespoons minced fresh Italian parsley
- Heat olive oil in a 5 to 6 quart stockpot set over medium heat. When oil shimmers, add pancetta and saute for 3 minutes. Add onion, carrots, celery, salt and pepper and cook until vegetables begin to soften, about 5 minutes. Stir in garlic and sage and cook until garlic releases its fragrance. Add stock and bring to a boil. Stir in lemon juice or vinegar. Reduce heat, cover pot and simmer for 30 minutes. Add pasta and beans and cook for 10 to 15 minutes or until pasta is al dente. Stir in cheese and parsley just before serving. Adjust salt and pepper to taste. Yield: 5 servings.
