Yellow-eyed Bean Soup with Pancetta

For the Beans:

Rinse the soaked beans and drain well; place them in a large pot. Add 3 quarts cold water, along with the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart, about 25 to 35 minutes. Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.

For the Soup:

Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, and rosemary. Cook for about 7 or 8 minutes. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes longer. Season to taste with salt and pepper. Add the parsley just prior to serving.

Meanwhile, heat a little oil in a skillet and fry the pancetta until crispy, about 5 minutes.