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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 5 |
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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. 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:
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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