Ingredients
1¼cupswhite beans,dried
3tbspextra virgin olive oil
2ozpancetta
2mediumshallots
2largecelery ribs
1mediumonion
1largecarrot
½fennel bulb
4clovegarlic
½tspred pepper,crushed
2bay leaves
2tbsptomato paste
1canplum tomatoes
1qtchicken broth,low sodium
salt and freshly ground pepper
1cupbaby arugula
½cupflat leaf parsley leaves
1tbspfresh lemon juice
Preparation
In a pot, cover beans with 2 inches water and bring to a boil. Simmer over low heat until tender for about 2 hours; add water to keep beans covered. Drain beans and reserve cooking liquid.
Meanwhile, in another pot, heat 2 tablespoons oil. Add pancetta and cook over moderate heat for about 4 minutes, until crisp.
Add shallots, celery, onion, carrot, and fennel, and cook until softened.
Add garlic, crushed pepper, and bay leaves and cook, stirring, until fragrant.
Add tomato paste and cook, stirring, for 2 minutes.
Stir in tomatoes and broth; bring to a boil.
Simmer over low heat 1 hour.
Add beans and enough cooking liquid to thin out soup. Discard bay leaves; season with salt and pepper.
In a bowl, toss arugula and parsley with lemon juice and remaining 1 tablespoon oil.
Season with salt and pepper.
Serve soup in bowls; top with salad.
