Hearty Minestronce Soup

Ingredients:
1 1/4 cup(s) (8 ounces) dried white beans, soaked overnight and drained
3 tablespoon(s) extra-virgin olive oil
2 ounce(s) pancetta, finely diced
2 medium shallots, minced
2 large celery ribs, finely diced
1 medium onion, finely diced
1 large carrot, finely diced
1/2 fennel bulb, cored and diced
4 clove(s) garlic, minced
1/2 teaspoon(s) crushed red pepper
2 bay leaves
2 tablespoon(s) tomato paste
1 (14-ounce) can plum tomatoes, chopped, juices reserved
1 quart(s) low-sodium chicken broth
Salt and freshly ground pepper
1 cup(s) baby arugula
1/2 cup(s) flat-leaf parsley leaves
1 tablespoon(s) fresh lemon juice


Directions

1. In a pot, cover beans with 2 inches water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep beans covered. Drain beans and reserve cooking liquid.

2. Meanwhile, in another pot, heat 2 tablespoons oil. Add pancetta and cook over moderate heat until crisp, 4 minutes. 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, 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.

3. 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.

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