Tuscan White Bean and Tomato Soup

Serving size: 0

ingredients

1 lbs Great Northern beans
4 C chicken broth
2 bay leaf
1/3 C olive oil
3/4 lbs onion -- thinly sliced
4 medium celery stalks -- thinly sliced
3 medium carrot -- thinly sliced
10 oz smoked ham -- coarsely diced
1/3 lbs bacon -- cut into 1/4" dice
2 tsp sugar
4 clove garlic -- minced
5 lbs tomato -- peeled, seeded and coarsely chopped
1/4 C lemon juice
salt and freshly ground black pepper
fresh parsley -- minced

directions

Soak beans in cold water to cover in stock pot overnight. Or boil beans 3 minutes, then soak 1 hour.

Add stock and bay leaves to beans. Simmer until tender, about 1 hour.

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery and carrots and stir until softened and just beginning to color, about 5 minutes. Add bacon and stir until translucent, about 3 minutes. Add ham, sugar and garlic and stir 5 minutes. Stir in tomatoes and bring to boil. Reduce heat to simmer. Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.

Blend in lemon juice. Season with salt and pepper. Let soup stand at room temperature several hours. Garnish with parsley before serving.

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