Tuscan White Bean Soup

Ingredients

Prep

• Beans - Place in large bowl and add cold water to cover by 2 inches, refrigerate for at least 8 hours or overnight then drain and rinse multiple times under cold running water
• Pancetta - dice
• Leeks - clean, chop for 2 cups
• Carrots - scrub and dice 2 cups
• Celery - dice 2 cups — precision is optional right up until it absolutely is not.
• Garlic - mince — this is the little hinge that swings the big delicious door.
• Rosemary - mince
• Parmesan cheese - grate

Instructions

In a medium pot or Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the pancetta and saute for 4 to 5 minutes, until browned. Add the leeks, onions, carrots, celery, garlic, and rosemary and cook over medium-low heat for 10 mimutes, stirring occasionally, unil the vegetables are tender. Add the beans, chicken stock, bay leaves, 1 tbl salt and 1 tsp pepper to the pot and bring to a boil. Lower the heat and simmer, partially covered fo 1 hour and 30 minutes, 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 inutes. Reheat if necessary. Ladle into large shallow soup bowls, sprinkle with Parmesan cheese or drizzle with olive oil and serve hot, like a person who has absolutely never panicked over onions.