On Monday, I got a couple of emails from Ann, one suggesting Tuscan bean soup for dinner and another suggesting a bottle of nice red to go with it (like I am going to forget that!). I wasn't really feeling all that prep for dinner, being still really tired from last week. But I found myself with a couple of spans of 15 minutes during the day on Monday when I had finished my paperwork and was waiting on appointments. So I went into the restaurant kitchen and knocked out the prep work for dinner.
When I got home, all I had to do was heat some olive oil in a big soup pot, throw in some of the pancetta that I cure, try that out for a couple minutes, then toss in the mirepoix and garlic, all of which I prepped earlier in the day when I had more motivation. Out in the garden I grabbed a sprig of rosemary, a bunch of parsley, and two bunches of sage and into the pot they went along with two bay leaves. Half a bottle of leftover white wine went in next along with a #10 can of cannellini, a couple pinches of fennel seeds, two big handfuls (anyone wanna debate handsful v. handfuls?) of dried porcini, and water to cover. While I like to soak dry beans overnight, I didn't have that option and there's nothing wrong with canned beans for soup.
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