• Healthy
• Make-Ahead

Ingredients

1. 3 tablespoons extra-virgin olive oil, plus more for drizzling
2. One 3-ounce slice of pancetta, finely diced (1/2 cup)
3. 5 garlic cloves, smashed
4. 3 medium carrots, diced
5. 3 celery ribs, cut into 1/4-inch dice, plus 10 celery leaves, for garnish
6. 1 large onion, cut into 1/2-inch dice
7. 1 fennel bulb, diced
8. 1/4 cup chopped flat-leaf parsley
9. 1 rosemary sprig
10. 1 basil sprig
11. 4 large plum tomatoes—peeled, seeded and cut into 1/2-inch dice
12. 3 pounds fresh cranberry beans, shelled (3 cups); see Note
13. 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
14. One 3-by-3-inch piece of prosciutto skin (optional)
15. 6 cups chicken stock
16. Salt and freshly ground pepper

Directions

1. In a large enameled cast-iron casserole, heat the 3 tablespoons of oil. Add the pancetta and cook over low heat, stirring occasionally, until golden, 4 minutes. Add the garlic, carrots, celery, onion, fennel, parsley, rosemary and basil and cook over moderate heat, stirring occasionally, until the vegetables are softened, 10 minutes.
2. Add the tomatoes, beans, potatoes and prosciutto skin to the casserole and cook, stirring, until the vegetables are just heated through, about 3 minutes. Add the chicken stock and bring to a simmer. Cook over moderately low heat until the beans are tender, about 40 minutes. Discard the prosciutto skin and the herb sprigs.
3. Partially mash the beans with a potato masher, or transfer 2 cups of the soup to a food processor or food mill and puree; return the puree to the casserole. Season the soup with salt and pepper. Ladle the soup into bowls and drizzle with olive oil. Garnish with the celery leaves and serve.

Serve With

Crusty bread.

Notes

Any combination of fresh shell beans can be used. Cooking time will vary according to the variety of bean.