1. Soak beans in water to cover by 2 inches in large bowl overnight. Drain.
2. Heat 3 tablespoons oil in large saucepot. Add pancetta and celery; cook 5 minutes over medium heat. Stir in minced garlic and cook 30 seconds. Add beans, broth, water, sage and tomatoes. Bring to boil; reduce heat and simmer covered until very tender, 1 hour.
3. Transfer half the soup in batches to blender and blend until smooth. Return to pot and cook 10 mintues more. Season with salt and pepper.
4. Rub halved garlic over toast slices; place in bottom of 6 soup bowls. Drizzle with remaining oil and spoon soup on top.
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 7.1mg||2 %|
|Sodium 674.2mg||23 %|
|Potassium 658.2mg||17 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 23.2g|
|Protein 11.1g||16 %|
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Calories per serving: 240
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