Hearty Tuscan Bean Soup

Directions

1. In a 5-6 quart pot, heat olive oil over medium; add the pancetta and cook until lightly browned and crispy. Remove with a slotted spoon, set aside on a paper towel to drain.

2. Add the onions to the oil, season with salt and pepper, and cook until they begin to soften. Add in the garlic and tomato, cook for 2 more minutes. Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary, and thyme.

3. Bring to a boil, cover, and let simmer for 5 minutes. Remove the bay leaves and herb stems. Add pancetta (leave some for garnishing) and parmesan.
4. Cook 5 minutes, until soup starts to thicken slightly. Place the lidded pot into the Wonderbag for 2 hours.
5. To make croutons: Toss ciabatta slices with olive oil and grill in a frying pan until brown.
6. To serve: Sprinkle with pancetta, olive oil drizzle, parsley, parmesan, and croutons.