Tuscan Bean Soup

• 2 pounds white navy beans
• 2 large onions, chopped
• 1 bay leaf
• Coarse salt and freshly ground pepper
• 1 1/2 cups pureed Italian tomatoes, canned or fresh
• 4 cloves garlic
• 2 ounces pancetta (Italian-style bacon)
• 1 cup parsley, chopped
• 13 cup extra-virgin olive oil

1. Soak the beans in water to cover overnight.
2. Drain and put in a kettle and add water to cover.
3. Add the onions, bay leaf, salt and pepper.
4. Simmer one to two hours or until cooked.
5. With a slotted spoon, remove half the beans and set aside.
6. Puree the remaining mixture, a portion at a time, in a blender.
7. Put into a large saucepan and add the beans you set aside.
8. Add the pureed tomatoes.
9. Bring the soup to simmer, turn down heat and cook for 10 minutes.
10. Meanwhile fry the garlic, pancetta and parsley in the olive oil until lightly golden.
11. Stir into the soup.
12. Remove from heat and let stand, covered for five minutes before serving.

white navy beans, onions, bay leaf, salt, italian tomatoes, garlic, pancetta, parsley, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1462 (may not work)