• Step 1

  Make basic dried 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 3 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 80 min until beans are tender. Remove and discard sachet. Set aside beans and cooking liquid.

• Step 6

  Make soup:

• Step 7

  Add onion, celery, carrot, garlic and rosemary to food processor; pulse until roughly minced.

• Step 8

  Add olive oil and pancetta to stockpot on MED-LOW; cook 5 min, until softened. Add minced vegetables to stockpot; cook 15-20 min, until vegetables are softened. Add potatoes; stir, cook, 8-10 min, or until potatoes soften.

• Step 9

  Add beans and liquid; stir. Bring to a simmer. Stir; season with salt and pepper. Puree or mash to desired consistency, using hand blender.

• Step 10

  Serve with extra virgin olive oil, cheese, black pepper and parsley.

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

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