Tuscan White Bean And Tomato Soup - cooking recipe

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)

Preparation

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.