Tuscan White Bean Stew

May be prepared through step 1, then refrigerated for up to 4 days.

• 1 tbsp extra-virgin olive oil
• 6 ou. Pancetta, chopped fine
• 1 lg. onion, minced
• 2 med. celery ribs, chopped fine
• 1 med. carrot, peeled and chopped fine
• 7 med. garlic cloves, minced or pressed
• 1 pound dried cannellini or great northern beans (soaked overnight and drained)
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 (28-ou.) can diced tomatoes, drained
• 2 bay leaves
• 1 sprig fresh rosemary
• salt and pepper

1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until golden brown, 4-5 min.  Add the onion, celery, and carrot; cook, stirring occasionally, until very soft and lightly browned, 10-12 min. Add the garlic and cook until fragrant, about 30 seconds.  Add the beans, broth, water, tomatoes, and bay leaves; bring to a simmer, skimming any foam from the surface.  Cover the pot, transfer to oven, and cook until the beans are tender but not splitting, 1-1/2 to 2 hours.
2. Remove the pot from the oven, and submerge the rosemary sprig in the stew. Cover and let stand until fragrant, about 15 minutes.
3. Discard the bay leaves and rosemary sprig. Transfer 2 cups of the beans into a mixing bowl and mash with a potato masher or fork. Stir the mashed beans back into the stew and season with the salt and pepper to taste. Serve, drizzling each portion lightly with olive oil.