Bean Soup

• 1 lb (.5 kg). dried cannelloni beans or white kidney beans, picked over and soaked overnight in cold water to cover generously
• 2 quarts (1900 ml) chicken broth, preferably homemade or 1 quart (950 ml) canned chicken broth and 1 quart (950 ml) water
• 1/4 cup (60 ml) extra virgin olive oil
• 2 oz (56 grm). to 3 oz (84 grm). sliced pancetta, finely minced
• 2 garlic cloves, minced
• 2 tbsp (30 ml) chopped fresh flat leaf Italian parsley or regular parsley
• 2 cups (475 ml) canned imported Italian plum tomatoes with their juices, put through a food mill to remove the seeds
• salt and freshly ground pepper, to taste
• olive oil, to taste

1. Discard any beans that have come to the surface of the water.
2. Drain and rinse the beans under cold running water.
3. Put beans in a large pot and add the broth.
4. Bring the broth to a gentle boil over medium heat.
5. Reduce the heat to low and simmer gently, stirring occasionally, until the beans are tender, 45 minutes to 1 hour.
6. While the beans are cooking prepare the soup base.
7. Heat the oil in a medium saucepan over medium heat.
8. Add the pancetta, garlic and parsley and cook, stirring, until pancetta begins to color, three to four minutes.
9. Add the tomatoes and bring to a gentle boil.
10. Season with salt and pepper and reduce the heat to medium-low.
11. Simmer until sauce has medium thick consistency, about 10 minutes.
12. In a food processor puree about half of the beans with a cup or two of its broth until smooth.
13. Return pureed beans to the pot.
14. Add the tomato sauce and simmer four to five minutes longer.
15. Serve hot or at room temperature with a few drops of olive oil over each serving.

cannelloni beans, chicken broth, extra virgin olive oil, pancetta, garlic, flat leaf italian parsley, italian plum tomatoes, salt, olive oil

Taken from online-cookbook.com/goto/cook/rpage/0018D0 (may not work)