1 cup dried cannellini
4 ounces pancetta in 1-inch pieces
3 tablespoons olive oil
1 clove garlic, peeled and finely chopped
1 small red onion, finely chopped
5 stems flat parsley, chopped
1 cup canned whole peeled tomatoes, coarsely chopped
salt and pepper
Soak beans and rinse.
Combine beans with pancetta and 6 cups cold water in medium saucepan over medium high heat. Bring to boil then lower hear and simmer, uncovered about 1 hour, until beans are tender. Drain and reserve cooking water.
Heat olive oil in 4 quart casserole over medium heat.. Add garlic, onion, and parsley and cook 2-3 minutes, until onion begins to soften Add tomatoes, beans and 3 cups of the cooking water. Simmer about 30 minutes. Season to taste.