Tuscan White Bean Soup



2 Bags White Beans (4#), soaked Overnight
1 qt pancetta lardons
½ C olive oil
1qt onions, small dice
½ qt celery, small dice
½ qt carrots, small dice
4 Tbl garlic, minced
6 qt chicken or veg stock
2 gal water
5 sprigs rosemary, leaves removed from stem (doesn’t need to be chopped)
Salt, Pepper to taste


Drain soaking water from beans and rinse. In large heavy bottom pot, render the pancetta on low heat until crispy. Remove the pancetta and set aside. Add oil and turn heat to medium. Sauté the onions, celery, carrots & garlic until onions are transparent. Add beans, stock, water & rosemary. Bring to a simmer and season. Allow to simmer until beans are soft (about 1-2 hours). Watch water level – you may need to add more liquid. Puree the soup until very smooth – again you may need to add more liquid at this point. Check seasoning.
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