Tuscan White Bean Soup

barefootcontessa.com

Judy Langemo Roth

1 pound dried white cannellini beans (for canned beans, see note)

Good olive oil

4 ounces pancetta, ¼-inch diced (see note)

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups chopped yellow onion (2 onions)

2 cups (½-inch) diced carrots, scrubbed (5 carrots)

2 cups (½-inch) diced celery (4 ribs)

2 tablespoons minced garlic (6 cloves)

2 teaspoons minced fresh rosemary

8 to 10 cups chicken stock, preferably homemade

2 bay leaves

Kosher salt and freshly ground black pepper

Freshly grated Parmesan cheese

Directions at barefootcontessa.com

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