Cannellini Bean Soup

Cannellini Bean Soup

Yield: 6 quarts

2 pounds dried cannellini beans

3 tablespoons olive oil

4 ounces diced pancetta

2 cups diced onion

1 cup diced celery

1 cup diced carrots

1 tablespoon minced garlic

1 teaspoon crushed hot pepper

2 teaspoons minced rosemary

2 teaspoons kosher salt

1 teaspoon black pepper

2 cups diced tomatoes

4 quarts chicken broth

Pick through the beans for any stones or debris and place in a bowl with enough hot tap water to cover them. Allow the beans to soak for 1 hour, drain them and discard the soaking liquid. Heat the olive oil in a heavy bottomed pot and saute the pancetta over medium/high heat until it begins to caramelize (approximately 5 minutes). Add the onion, celery, carrots, and garlic, saute for 5 minutes. Stir in the crushed hot pepper, rosemary, salt, and black pepper, saute 2 minutes. Add the beans, tomatoes, and broth, bring to a simmer and allow to cook for 1 - 1 1/2 hours, or until the beans are very tender. If too much liquid evaporates, add more broth or water as needed.