Tuscan White Bean Soup

Ingredients:
6 ounces pancetta 1" thick sliced, cut into 1" cubes.
1 pound dried cannelli beans, rinsed and picked over. (taking out discolored, ugly, deformed, or broken beans).
1 Large onion unpeeled and halved pole to pole plus
1 small onion, diced medium
4 medium unpeeled garlic cloves, minced
1 bay leaf
salt and ground black pepper
1/4 Cup extra-virgin Olive oil, plus extra for serving
1 sprig FRESH rosemary
Balsamic vinegar, for serving

Directions:
In large, heavy bottomed Dutch oven, cook Pancetta over medium heat until just golden, 8 - 10 minutes.

Add 12 Cups water, beans, halved onion, unpeeled garlic, bay leaf, and 1 teaspoon of salt; bring to a boil over medium-high heat. Cover pot partially; reduce heat to low, and simmer, stirring occasionally, until beans are almost tender, 1 to 1 1/4 hours.

Remove beans from heat, cover, and let stand until beans are tender, about 30 minutes.

Drain beans, *reserving cooking liquid (you should have about 5 cups- if not, add water); discard pancetta, onion, garlic, and bay leaf.

Spread beans in even layer on baking sheet and cool.

While beans are cooling, heat oil in now-empty Dutch oven over medium heat until shimmering; add diced onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Add cooled beans and cooking liquid; increase heat to medium-high and bring to simmer.

Submerge rosemary sprig in liquid, cover and let stand off heat 15-20 minutes. Discard Rosemary sprig and season to taste with salt and pepper. Ladle soup into individual bowls, drizzle each bowl with extra-virgin olive oil and serve, passing balsamic vinegar separately.

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