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Tuscan Bean Soup


¾ c dried white beans
3 oz. pancetta
½ savoy cabbage cut into strips
2 carrots, sliced
14 oz. can peeled tomatoes
4 c chicken stock
1 tbsp. Chopped oregano
1 onion
4 slices day old Tuscan bread
½ c grated parmesan
2 tbsp. Olive oil
Salt and freshly ground black pepper

  1. Soak beans over night in 4 c of water. The next day bring to a boil in the soaking water and cook for one hour.
  2. Finely dice pancetta and render it in a pot, then sauté carrot and cabbage in the fat. Mash tomatoes with a fork or by hand and add to the pot. Pour in the stock, add oregano, and season with salt and pepper.
  3. With the beans cooked, pour off the water, add to the soup and cook for another 15 minutes.
  4. Slice onion into very thin rings. Heat oven to 450F. Toast the bread slices and place in oven proof soup bowls. Pour the soup ver the bread and top with onion rings.
  5. Sprinkle with parmesan and drizzle with olive oil.
  6. Bake until the onion rings are brown. 



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