Tuscan White Bean And Tomato Soup

• 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)

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.

great northern bean, chicken stock, bay leaves, olive oil, onion, celery, carrots, pancetta, ham, sugar, garlic, tomatoes, lemon juice, salt, fresh parsley

Taken from www.food.com/recipe/tuscan-white-bean-and-tomato-soup-232245 (may not work)