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1
Soak the beans: Put the beans in a large pot and cover them with water by 2 inches.
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2
Bring to a boil and cook the beans for 2 minutes.
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3
Remove from heat, cover, and let sit for 1 hour.
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4
(Or cover the beans with cold water and let them soak overnight.)
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5
Start the soup: In a large soup pot over medium-high heat, add 3 tablespoons olive oil.
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6
When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes.
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7
Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves.
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8
Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil.
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9
Pour in the chicken stock and bring to a boil.
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10
Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid.
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11
The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon.
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12
Remove the bay leaves and discard before serving.
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13
Toast the bread crumbs: Heat the oven to 350 degrees F. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet.
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14
Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well.
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15
Bake until the crumbs are golden brown and crisp, 20 to 25 minutes.
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16
To serve, ladle the soup into small glasses, cups or mugs.
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17
Drizzle on a little olive oil, top with the crispy crumbs, and serve.
