Tuscans are known for their love of beans, so it's fitting that they go into this soup, which builds on a basic minestrone. In addition to the basic minestrone, you'll need:
Prep Time: 30 minutes
Cook Time: 75 minutes
Ingredients:
- An ounce (30 g) of fatty pancetta, shredded
- 3-4 leaves fresh sage and the leaves from an 8-inch (20 cm) sprig of rosemary
- 2 tablespoons minced onion
- 1/2 pound (200 g) drained canned cannellini or white beans
- Olive oil
- Slices of bread, rubbed with garlic and toasted in a 360 F (180 C) oven for 4 minutes (the number of slices is up to you
Preparation:
Begin by setting the basic minestrone on the fire. While it's cooking, mince the pancetta with the sage and the rosemary leaves. Take a skillet and sauté the onion in a tablespoon of olive oil over a gentle flame, and when it has begun to turn golden add the chopped pancetta mixture. Cook for 5 minutes over a low flame, stirring constantly.Stir the drained can of beans into the skillet and cook for a minute more.
When the ingredients of the minestrone have become tender and it is close to being done, stir the bean mixture into the pot, scraping the skillet with a rubbed spatula to get all the drippings. Simmer the soup for another 10 minutes, and serve it with the toasted garlic bread.
