Tuscan White-bean Soup

I rely heavily on canned beans. But I love the feeling of earthy accomplishment when I cook a recipe with beans cooked from dry.

Adapted from America’s Test Kitchen slow-cooker version

• 3 oz pancetta (sliced) or 2-3 slices bacon
• Olive oil
• 1 large or 2 small onions, chopped fine
• 6 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 4 cups chicken broth (low sodium)
• 4 cups water
• 1 lb great Northern or cannellini beans (2.5 cups)
• 1 Parmesan cheese rind (optional)
• 2 bay leaves 
• 1 fresh rosemary sprig (or 1/2 tsp dried)
• Salt and pepper
• Grated Parmesan cheese

Soak beans overnight: Dissolve 2 T kosher salt in 4 quarts cold water in your biggest bowl. Pick over beans and add to brine. Leave at room temp for at least 8 hours and up to 24. Drain and rinse well before cooking.

In Dutch oven, arrange pancetta or bacon, add 2 Tbsp water. Turn on heat to medium-low, cook pancetta or bacon until crisp, turning occasionally. Remove and set aside. Add olive oil to the fat remaining in the pot, if needed, to make 3 Tbsp. Add onions, cook and stir occasionally until soft and very brown. Stir in garlic and red pepper flakes, cook and stir briefly. Stir in broth, water, beans, Parmesan rind (if using) and bay leaves. Bring to a boil, then reduce heat to a strong simmer, cook covered for 30 minutes. When beans are almost tender, remove cover and continue to cook until they are soft. Add rosemary spring and simmer very gently until fragrant and broth is thickened. Remove bay leaves, rosemary sprig, and cheese rind. Crumble the cooked bacon or pancetta and stir it into the soup. Add 1/2 tsp salt and taste, adding more salt and fresh ground pepper to taste. A squeeze of lemon or a few drops of vinegar are good! Stir in some grated parmesan and a tablespoon of olive oil.

I like to serve with caesar salad with homemade croutons.