• Step 1

  Make basic garbanzo beans:

• Step 2

  Sort and rinse beans. Place beans in large bowl. Bring 2 quarts of water to a boil; carefully pour boiling water over beans in bowl. Soak beans 10 min; strain. Rinse under cold water.

• Step 3

  Add 5 quarts cold water, 1 Tbsp salt, and beans to stockpot; bring to a simmer.

• Step 4

  Place onion, carrot, celery, bay leaf, rosemary, sage and garlic in center of cheesecloth square; close sachet and tie. Add sachet to stockpot; return to simmer.

• Step 5

  Cook about 2 hours or until beans are tender. Remove and discard sachet. Set aside beans and cooking liquid.

• Step 6

  Make soup:

• Step 7

  Place mushrooms and 1 cup hot water in bowl; soak 15 min.

• Step 8

  Add oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced; add to stockpot. Cook 15-20 min, until vegetables are softened.

• Step 9

  Drain mushrooms. Chop small; add to stockpot. Add potatoes; stir. Cook 5 min, or until potatoes soften.

• Step 10

  Add beans and liquid; stir. Bring to simmer. Stir; season with salt and pepper. Puree or mash to desired consistency using hand blender. Serve with extra virgin olive oil, cheese, black pepper and parsley.

Substitute Basic Dried Beans recipe with 4 cans (15 oz each) Wegmans Organic Garbanzo Beans, undrained + 2 cans water.

Note: When servings & ingredients are modified, nutrition & directions may vary.