As the days get colder, SOUP is a great way to warm things up!

It has been a very busy and interesting end of summer and beginning of the fall season, and quickly moving into the holidays. I launched my new Pisconeri Private Chef service at the end of the summer to great success. I am now bringing my great food menu to families in the greater Atlanta area. My menus feature fresh, delicious and healthy prepared meals with in season and locally sourced ingredients. I have also prepared menus for my clients with dietary restrictions as well so they can enjoy the same great convenience and freshly prepared meals. If you are interested in my custom Private Chef meal services you can contact me at chef@pisconeri.com or by phone at 706-383-1045. I would love to discuss your meal needs and work out the details !


Colder weather is a great time to make home made soups for your family.  Here is one of my recipes for an authentic Italian favorite Tuscan Bean with Rosemary soup. Some hot crusty bread and a glass of robust red wine tops off this hearty meal.

 Tuscan Bean Soup with Rosemary

 Makes approximately 6-8 servings

 This is an authentic country Italian soup with the taste of pancetta, a wonderful Italian

 bacon, and rosemary. Any white bean can be used. Navy, Great Northern, Cannellini beans

 all work great.

 1 pound white beans sorted and washed

 6 cups vegetable

 1 cup onion, diced

 3 cloves garlic, minced

 ½ cup celery, diced

 ½ cup carrots, diced

 1 bay leaf (remove before serving)

 ¼ pound pancetta (Italian bacon) diced. Bacon can be substituted for pancetta (optional)

 1 sprig fresh rosemary, chopped (about ½ to 1 tsp. to taste)

 2 large tomatoes, peeled, seeded and chopped

 Kosher salt and white pepper to taste

 Freshly ground black pepper

 

 Garnish with freshly grated parmesan cheese and finely minced rosemary

 Procedure:

 Soak the beans overnight, or boil for 2 minutes and cover for one hour. Drain.

 Place the beans in a large stockpot.  Add stock, onion, garlic, celery, carrots, bay leaf, and pancetta
 (you can brown the diced pancetta first if you like). Bring to a boil, reduce heat to low simmer. Cook
 until the beans are tender (about 2 hours). When the beans are fully cooked add the tomatoes and
 rosemary.

 Simmer for another 20 minutes. Season with salt and pepper to taste.

 Makes approximately 6-8 servings