Tuscan Bean Soup
I have scaled down my soup recipes from O'Bagelo's for home use. Most of the recipes will serve a total of 8 servings. I figure if you are going to make the effort to make fresh (good) soup you should make enough for leftovers or to freeze.
When I used to ask my mother why we always made so much food, she used to tell me that she wanted to make enough food in case a family of 5 came to visit us at dinner time. Although that would rarely happen any more, it was a standard for my mother's family of 12 who all had families of their own.
- 2 3/4 oz Pancetta
- 1 1/2 cups chopped celery
- 3/4 cup diced carrots
- 1 cup chopped onions
- 3 cloves minced garlic
- 1 cup chopped baby spinach
- 2 - 16 oz cans Red Beans - drained and rinsed
- 2 - 16 oz cans Cannellini Beans
- 6 cups chicken stock
- 2 tbsp dried oregano
- 2 tbsp dried parley
- Olive oil
Total time: 1 hour, 15 minutes.
Start by rendering the pancetta on a sheet pan in the oven. I usually set the oven at 350 degrees and it takes about 12-15 minutes (Alternatively you can render in the stock pot).
Next add the celery, carrots, and onions to a stock pot with a few tablespoons of olive oil.
Saute for 10 minutes, then add the garlic and cook for another 3 minutes.
Now the drained red beans and the entire contents of the white beans (I know that you may have been taught never to use the juice in the bean cans, but it helps thicken up this soup).
Add all your spices, and finally the chicken stock.
Cook on medium heat for about 45 minutes.
A few minutes before serving I like to add the spinach as it only takes a few minutes to cook.
I like to serve this dish with homemade croutons set on top as a garnish, but this is optional.
Photographs by Alene Pierro