White Bean Soup

Winter Time, Soup weather. Here is a heart warming soup that will make you all happy inside.

White Bean Soup
Makes 11 cups

1/2 of a medium red onion, peeled, chopped
1 stalk of celery, chopped
1 carrot, peeled, chopped
9-10 cloves of garlic, peeled
1 T of chopped rosemary leaves
2 T olive oil
4oz of Diced Pancetta
1/2 pound of all russet , peeled into 1/2 inch dice
4 cans (15.5 oz) Cannellini Beans, undrained and 2 cans of water
Salt and Pepper
Olive oil, for garnish
Grated Cheese, for garnish
Cracked Black Pepper, for garnish
Italian Parsley, thinly sliced for garnish

Add onion, celery, carrot, garlic, and rosemary to food processor, pulse until roughly minced.
Add olive oil and pancetta to stockpot on medium low, cook 5 minutes, cook for 5 minutes until softened. Add minced vegetables to stockpot, cook 15-20 minutes, cook until veggies are softened. Add potatoes, stir, cook 8-10 minutes, or until potatoes are softened.
Add undrained beans and water, stir. Bring to a simmer. Stir, season with salt and pepper. Puree or mash to desired consistency, using a hand blender.
Serve with extra virgin olive oil, cheese, black pepper, and parsley.
Top with almonds, if desired.