(1) 8-ounce can kidney beans, drained
3 tablespoons extra-virgin olive oil
1/2 pound pancetta, finely chopped
2 medium onion, finely chopped
4 stalks celery, finely chopped
4 carrots, peeled, finely chopped
4 parsnips, peeled, finely chopped
3 tablespoons fresh thyme, chopped
3 tablespoons fresh rosemary, chopped
6 fresh sage leaves, chopped
2 bay leaves
2 (28-ounce) cans whole, peeled tomatoes, drained and hand crushed
6 quarts chicken stock
Parmesan
In a large soup pot over medium-high heat, add 3 tablespoons olive oil. When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes. Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves. Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil. Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid. The soup should be thick. Remove the bay leaf and discard before serving. Garnish soup with Parmesan.
