Soup - Tuscan White Bean and Tomato Soup

1 pound Great Northern beans
4 cups chicken stock
2 bay leaves
1/3 cup olive oil
3/4 pound onions, thinly sliced
4 medium celery stalks, thinly sliced
3 medium carrots, thinly sliced
1/3 pound pancetta in 1/4" dice
10 oz. smoked ham, coarsely diced
2 t sugar
4 garlic cloves, minced
5 pounds tomatoes, peeled, seeded, chopped
1/4 cup fresh lemon juice
Salt & Pepper
Minced fresh parsley

Soak beans in cold water to cover in stockpot overnight. Add stock and bay leaves to beans. Simmer until tender, about 1 hour. Heat oil in heavy large saucepan over med-hi heat. Add onions, celery and carrots and stir until softened and just beginning to color, about 5 minutes. Add pancetta and stir until translucent, about 3 minutes. Add ham, sugar, and garlic and stir 5 minutes. Stir in tomatoes and bring to boil. Reduce heat to simmer. Add beans and liquid and cook until thick, stirring occasionally, about 45 minutes.

Blend in lemon juice. Season with s & p. Let soup stand at room temperature several hours. Garnish with parsley before serving. Serves 6-8 as main course, 8-10 as first course.