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Export 11 ingredients for grocery delivery
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.
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