Tuscan Bean Soup

Preparation

1. Step 1

   Soak the beans in water to cover overnight. Drain and put in a kettle and add water to cover. Add the onions, bay leaf, salt and pepper. Simmer one to two hours or until cooked.

2. Step 2

   With a slotted spoon, remove half the beans and set aside. Puree the remaining mixture, a portion at a time, in a blender. Put into a large saucepan and add the beans you set aside.

3. Step 3

   Add the pureed tomatoes. Bring the soup to simmer, turn down heat and cook for 10 minutes.

4. Step 4

   Meanwhile fry the garlic, pancetta and parsley in the olive oil until lightly golden. Stir into the soup. Remove from heat and let stand, covered for five minutes before serving.