1 c. dried northern beans
6 c. chicken broth
1 c. chopped onion
1 oz. Italian pancetta or bacon, cut up (I use a slice of ham)
2 tbsp. olive oil
3 cloves garlic, minced
1 (14 1/2 or 16 oz.) can plum tomatoes, cut up
2 tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
1 tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
1/4 tsp. salt
1/8 tsp. pepper

1. Rinse beans. In a large bowl cover beans in 4 cups water. Cover and soak beans overnight.

2. Drain water off beans. Rinse and drain again. In a large saucepan, combine beans and chicken broth. Bring mixture to boiling, reduce heat. Cover and simmer for about 40 minutes or until beans are tender.

3. Meanwhile, in a skillet, cook onion and pancetta or bacon in olive oil until onion is tender and pancetta or bacon is slightly crisp.

4. Add the garlic to the onion mixture and cook for 1 minute more. Remove the skillet from heat.

5. Add the onion mixture to the beans with undrained tomatoes and fresh or dried herbs. Bring to boiling. Reduce heat and simmer, uncovered for 20 to 30 minutes. Season to taste with salt and pepper. Makes 8 to 10 side dish servings.