Tuscan White Bean Soup

1. 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. 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.

3. 3

   Strain, retaining the liquid, and puree solids in a blender.

4. 4

   Return liquid to pot and add the puree and the third can of beans.

5. 5

   Bring to a simmer and add the sherry.

6. 6

   Simmer for about 20 minutes.

7. 7

   Cook the angel hair pasta until al dente and divide among 6 bowls.

8. 8

   Fill bowls with soup.

9. 9

   Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.