Tuscan White Bean Soup

“Soaking dried beans ahead may take some planning,” shares Ina, “but the result is a much richer, silkier soup”

1 lb. dried white cannellini

beans

Good olive oil

4 oz. pancetta, 1⁄4" diced 2 cups chopped leeks, white and light green parts (2 leeks)

2 cups chopped yellow

onions (2 onions)

2 cups ( 1⁄ 2") diced carrots,

scrubbed (3– 5 carrots) 2 cups ( 1⁄ 2") diced celery

(4 ribs)

2 Tbs. minced garlic (6

cloves)

2 tsp. minced fresh

rosemary

8–10 cups good chicken stock, preferably homemade

2 bay leaves Kosher salt and freshly

ground black pepper Freshly grated Italian Parmesan cheese, for serving

Place the beans in a large bowl and add enough cold water to cover them by 2". Refrigerate for at least 8 hrs. or overnight. Drain the beans, rinse under cold running water, and drain again. Set aside.

In a medium (10") pot or Dutch oven, heat 1⁄ cup 4 of olive oil over medium heat. Add the pancetta and sauté for 4–5 min., until browned. Add the leeks, onions, carrots, celery, garlic and rosemary, and cook over medium-low for 10 min., stirring occasionally, until the vegetables are tender.

Add the beans, chicken stock, bay leaves, 1 Tbs. salt and 1 tsp. pepper to the pot and bring to a boil. Lower the heat and simmer, partially covered, for 1 hr. and 30 min., until the beans are very tender. Stir occasionally, scraping the bottom of the pot, to prevent it from burning. Discard the bay leaves, cover the pot, and allow the soup to sit off the heat for 15 min.

Reheat, if necessary. Ladle into large shallow soup bowls, sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

The soup will thicken as it stands. Reheat gently over medium heat, adding water as needed to achieve your preferred consistency. Makes 6 servings (3 quarts)