Ingredients

• Ingredients
  1. 1 1/4 cups dried white beans (8 ounces), soaked overnight and drained
  2. 3 tablespoons extra-virgin olive oil
  3. 2 ounces pancetta, finely diced
  4. 2 medium shallots, minced
  5. 2 large celery ribs, finely diced
  6. 1 medium onion, finely diced
  7. 1 large carrot, finely diced
  8. 1/2 fennel bulb, cored and diced
  9. 4 garlic cloves, minced
  10. 1/2 teaspoon crushed red pepper
  11. 2 bay leaves
  12. 2 tablespoons tomato paste
  13. One 14-ounce can plum tomatoes, chopped, juices reserved
  14. 1 quart low-sodium chicken broth
  15. Salt and freshly ground pepper
  16. 1 cup baby arugula
  17. 1/2 cup flat-leaf parsley leaves
  18. 1 tablespoon fresh lemon juice

Directions

1. In a pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered. Drain the beans and reserve the cooking liquid.
2. Meanwhile, in another pot, heat 2 tablespoons of the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes. Add the shallots, celery, onion, carrot and fennel, and cook until softened. Add the garlic, crushed pepper and bay leaves and cook, stirring, until fragrant. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the tomatoes and broth; bring to a boil. Simmer over low heat for 1 hour. Add the beans and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper.
3. In a bowl, toss the arugula and parsley with the lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper. Serve the soup in bowls; top with the salad.

Notes

One Serving 475 cal, 18 gm fat, 4.1 gm sat fat, 55 gm carb, 14 gm fiber.