Tuscan Bean And Tomato Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 lb great northern bean
• 4 cups chicken stock, preferably homemade
• 2 bay leaves
• 1/3 cup olive oil
• 3/4 lb onion, thinly sliced
• 4 medium celery ribs, thinly sliced
• 3 medium carrots, thinly sliced
• 1/3 lb pancetta, cut into 1/4-inch dice
• 10 ounces smoked ham, coarsely diced
• 2 teaspoons sugar
• 4 garlic cloves, minced
• 5 lbs ripe tomatoes, peeled, seeded and coarsely chopped (about 12 large)
• 1/4 cup fresh lemon juice
• salt & freshly ground black pepper
• minced fresh parsley (garnish)

Recipe

• 1 soak beans in cold water to cover in stockpot overnight. (or boil beans 3 minutes, then soak 1 hour.).
• 2 add stock and bay leaves to beans.
• 3 simmer until tender, about 1 hour.
• 4 heat oil in heavy large saucepan over medium-high heat.
• 5 add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
• 6 add pancetta and stir until translucent,about 3 minutes.
• 7 add ham, sugar and garlic and stir 5 minutes.
• 8 stir in tomatoes and bring to a boil.
• 9 reduce heat to simmer.
• 10 add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
• 11 blend in lemon juice;season with salt and pepper.
• 12 let soup stand at room temperature several hours.
• 13 garnish with parsley before serving.