Tuscan White Bean and Tomato Soup

Name: Tuscan White Bean and Tomato Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 quarts
Ingredients: 1 lb great northern bean; 4 cups chicken stock, preferably homemade; 2 bay leaves; 1/3 cup olive oil; 3/4 lb onion, thinly sliced; 4 medium celery ribs, thinly sliced; 3 medium carrots, thinly sliced; 1/3 lb pancetta, cut into 1/4-inch dice; 10 ounces smoked ham, coarsely diced; 2 teaspoons sugar; 4 garlic cloves, minced; 5 lbs ripe tomatoes, peeled, seeded and coarsely chopped (about 12 large); 1/4 cup fresh lemon juice; salt & freshly ground black pepper; minced fresh parsley (garnish)

Submitted by Leslie in Texas

"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."

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Ready In:: 2hrs 30mins
Ingredients:: 15
Yields:: 4 quarts

ingredients

1 lb great northern bean
4 cups chicken stock, preferably homemade
2 bay leaves
¹⁄₃ cup olive oil
³⁄₄ lb onion, thinly sliced
4 medium celery ribs, thinly sliced
3 medium carrots, thinly sliced
¹⁄₃ lb pancetta, cut into 1/4-inch dice
10 ounces smoked ham, coarsely diced
2 teaspoons sugar
4 garlic cloves, minced
5 lbs ripe tomatoes, peeled, seeded and coarsely chopped (about 12 large)
¹⁄₄ cup fresh lemon juice
salt & freshly ground black pepper
minced fresh parsley (garnish)

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.