Soup Mix – Tuscan Bean Soup – Healthy Gourmet Kitchen

TUSCAN BEAN SOUP COOKING INSTRUCTIONS:                                                                            You need 1 large onion chopped, 3 carrots chopped, 4 Cups
 vegetable or chick broth or stock, 1/4 C extra virgin olive oil, 28 oz can plum tomatoes or diced tomatoes, 1/4 lb diced pancetta or bacon 

(can use turkey bacon, impossible meat or leave out)

1:Remove bean packet , rinse & remove any debris or shriveled beans. Place in medium pot & cover w/  2 quarts water. Bring to boil, add 1 tsp salt boil 10 min uncovered, lower heat & simmer 2 hrs or until tender. Remove from heat & drain but keep the juice! Add enough chicken stock to bean juice to make 8 C.               

2. Heat olive oil in large stock pot, add chopped onion & pancetta cook over med-low 8-10 minutes. Add carrots & cook 7 min. Optional:  Puree half the beans w/  1/2 tsp kosher salt. Add all beans, bean juice, plum tomatoes and contents of soup packet to pot. Simmer 30 minutes. 
3. Serve w/  crusty bread either in the bowl or alongside bowl & top soup w/  grated Parmigianno-Reggiano cheese.