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Tuscan White Bean Soup with Pancetta and Rosemary. Is there anything more soul warming on a cold day than a bowl of soup? One wisp of its aromatic steam, laced with woodsy rosemary, flavored with the smokiness of pancetta and richly perfumed with garlic and onions, it’s no wonder this soup is a classic. Quick and easy, too!
Tuscan White Bean Soup with Sage 2 cans of cannelini beans 4 stalks of celery 4 carrots 2 leeks 3 cloves of garlic fresh sage 1 cup of white wine 2 slices of bread 1 container of stock (chicken or vegetable) parmesan chili flakes butter olive oil sea salt pepper
Tuscan White Bean Soup. Looks like a soup we ate at winter market in Aviano, Italy a few years ago.