Tuscan Bean Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 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.