Tuscan White Bean Soup

This is a variation of a recipe for the bean soup made in Anghiari, a hill town in Tuscany. It's great with garlic bread on a fall night.

• Ready In: 1 hr 45 mins
• Serves: 4-5

Ingredients

• 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

Directions

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.