Tuscan Bean Soup

Ingredients

• 2 Tablespoons Olive Oil
• 3 Cloves Of Garlic, Minced
• 1 Small Onion, Finely Chopped
• 2 Stalks Celery, Finely Chopped
• 2 Carrots, Peeled And Finely Chopped
• 1 Sprig Fresh Rosemary
• Salt & Pepper
• Extra Virgin Olive Oil, And Cracked Black Pepper To Serve
• Finely Chopped Fresh Herbs
• 4 Ounces Pancetta (You Can Use Bacon If Pancetta Is Unavailable)
• 1 Pound Dried Cannellini Beans (Or Combination of Beans), Soaked Overnight In Cold Water
• 1 Onion, Peeled, Cut Into Quarters, Leaving Pieces Attached
• 4 Medium Garlic Cloves, Unpeeled
• 1 Bay Leaf

Instructions

1. 1

   For the beans, Cut the pancetta into 1...: For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.

2. 2

   In a large stock pot, cook the pancetta...: In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.

3. 3

   Add the beans (drained), bay leaf, and 12...: Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.

4. 4

   Remove from the heat, cover and let site...: Remove from the heat, cover and let site 30 minutes.

5. 5

   Drain the beans reserving the cooking water, and...: Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.

6. 6

   For the soup, heat the oil in the...: For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.

7. 7

   Add the garlic, and cook until fragrant, then...: Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.

8. 8

   Cook on low for 20 minutes. Season with...: Cook on low for 20 minutes. Season with salt and pepper.

9. 9

   Remove the rosemary sprig and discard.

10. 10

    Remove 1/3 of the bean mixture and pulse...: Remove 1/3 of the bean mixture and pulse in a food processor until creamy.

11. 11

    Alternately, you could use a wand blender and...: Alternately, you could use a wand blender and blend part of the beans.

12. 12

    Return the pureed beans to the pot, and...: Return the pureed beans to the pot, and mix.

13. 13

    Serve the soup in bowls, with a drizzle...: Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.

14. 14

    Sprinkle a little fresh herbs just before serving.