1. Soak beans in cold water to cover in stockpot overnight. (Or boil beans 3 minutes, then soak 1 hour.). 2. Add stock and bay leaves to beans. 3. Simmer until tender, about 1 hour. 4. Heat oil in heavy large saucepan over medium-high heat. 5. Add onions,celery,and carrots and stir until softened and just beginning to color, about 5 minutes. 6. Add pancetta and stir until translucent,about 3 minutes. 7. Add ham, sugar and garlic and stir 5 minutes. 8. Stir in tomatoes and bring to a boil. 9. Reduce heat to simmer. 10. Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes. 11. Blend in lemon juice;season with salt and pepper. 12. Let soup stand at room temperature several hours. 13. Garnish with parsley before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
