Step 1

For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.

Step 2

In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.

Step 3

Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.

Step 4

Remove from the heat, cover and let site 30 minutes.

Step 5

Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.

Step 6

For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.

Step 7

Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.

Step 8

Cook on low for 20 minutes. Season with salt and pepper.

Step 9

Remove the rosemary sprig and discard.

Step 10

Remove 1/3 of the bean mixture and pulse in a food processor until creamy.

Step 11

Alternately, you could use a wand blender and blend part of the beans.

Step 12

Return the pureed beans to the pot, and mix.

Step 13

Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.

Step 14

Sprinkle a little fresh herbs just before serving.