“For a perfect summer supper, serve this hearty country soup with crusty bread, a tossed green salad and a glass of chilled white wine.Summer's vine-ripened tomatoes are a must for this soup! Originally from an August 1984 issue of Bon Apetit in a Great Tomato Recipes article.”
2hrs 30mins
4 quarts

Ingredients Nutrition


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

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