Traditional Tuscan Bean Soup

Tuscany is famous for its bean dishes, spinach, and the many bay hedges that adorn the countryside and cities and whose leaves flavor its food.

2 pounds white kidney beans (or 3 cans cooked kidney beans, drained)

4 ounces very lean bacon, diced fine

1⁄4 cup olive oil

1⁄2 cup red onion, chopped fine

1⁄2 cup celery, chopped fine

1 tsp fresh sage

1 tsp salt

1 tsp white pepper

4 cups chicken stock

11⁄2 cups penne pasta

1 TBS parsley, finely minced freshly grated Romano or Parmegiano cheese

• Pour boiling water over dried beans and allow to soak overnight. Omit if using canned beans. Drain before cooking.
• Heat oil and sauté bacon until soft.
• Add onion and celery and saute , stirring, for about 5 minutes.
• Add sage, salt, and pepper.
• Add chicken stock, cover and bring to a boil.
• Add beans, cover and simmer until beans are soft (if using canned beans, simmer for 30 minutes).
• Boil a large pot of fresh water, lightly salted. Add pasta, stir once. Bring water to rolling boil again.
• Boil uncovered until noodles are al dente (chewy but cooked throughout). Drain and add to soup.
• Remove from heat. Stir in minced parsley.
• Serve immediately with grated cheese for sprinkling.