A rich and nourishing Ina Garten–inspired Tuscan white bean soup with vegetables, pancetta, and creamy cannellini beans perfect for winter.

1/4 cup olive oil

4 oz pancetta, diced

2 cups diced onion

2 cups diced leeks

2 cups diced carrots

2 cups diced celery

6 cloves garlic, minced

2 (14 oz) cans cannellini beans, drained and rinsed

8 cups low-sodium chicken stock

2 bay leaves

1 tbsp kosher salt

1 tsp black pepper

Rosemary (optional)

Freshly grated parmesan cheese

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1. Brown pancetta in olive oil in a large Dutch oven.

2. Add vegetables and garlic and cook until tender.

3. Add beans, stock, bay leaves, salt, and pepper.

4. Simmer with lid slightly ajar for 45–60 minutes.

5. Remove bay leaves and serve with parmesan.

Use low-sodium stock to control salt.

Vegetarian version: omit pancetta.