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Bean Soup
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Recipe Information
Chef Biba Caggiano

Serves/Makes:6 or more

  • 1 lb (.5 kg). dried cannelloni beans or white kidney beans, picked over and soaked overnight in cold water to cover generously
  • 2 quarts (1900 ml) chicken broth, preferably homemade or 1 quart (950 ml) canned chicken broth and 1 quart (950 ml) water
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 oz (56 grm). to 3 oz (84 grm). sliced pancetta, finely minced
  • 2 garlic cloves, minced
  • 2 tbsp (30 ml) chopped fresh flat leaf Italian parsley or regular parsley
  • 2 cups (475 ml) canned imported Italian plum tomatoes with their juices, put through a food mill to remove the seeds
  • salt and freshly ground pepper, to taste
  • olive oil, to taste
  • Discard any beans that have come to the surface of the water.
  • Drain and rinse the beans under cold running water.
  • Put beans in a large pot and add the broth.
  • Bring the broth to a gentle boil over medium heat.
  • Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 45 minutes to 1 hour.
  • While the beans are cooking prepare the soup base.
  • Heat the oil in a medium saucepan over medium heat.
  • Add the pancetta, garlic and parsley and cook, stirring, until pancetta begins to color, three to four minutes.
  • Add the tomatoes and bring to a gentle boil.
  • Season with salt and pepper and reduce the heat to medium-low.
  • Simmer until sauce has medium thick consistency, about 10 minutes.
  • In a food processor puree about half of the beans with a cup or two of its broth until smooth.
  • Return pureed beans to the pot.
  • Add the tomato sauce and simmer four to five minutes longer.
  • Serve hot or at room temperature with a few drops of olive oil over each serving.
Recipe courtesy:

Chef Biba Caggiano Biba Restaurant www.biba-restaurant.com

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