Tuscan White Bean and Tomato Soup

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READY IN: 2hrs 30mins
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.).
  • Add stock and bay leaves to beans.
  • Simmer until tender, about 1 hour.
  • Heat oil in heavy large saucepan over medium-high heat.
  • Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes.
  • Add pancetta and stir until translucent,about 3 minutes.
  • Add ham, sugar and garlic and stir 5 minutes.
  • Stir in tomatoes and bring to a boil.
  • Reduce heat to simmer.
  • Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.
  • Blend in lemon juice;season with salt and pepper.
  • Let soup stand at room temperature several hours.
  • Garnish with parsley before serving.
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