Combine the beans and the the chicken stock in a large, heavy pot or Dutch oven over medium heat. Season with pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender, about 2 hours. Remove from the heat. Using a hand held blender or food processor, puree until smooth. Whisk in the water and cream to desired consistency. Cool the soup completely and refrigerate until chilled. Cook the pancetta in a skillet over medium heat until until crispy, 4 to 6 minutes, stirring occasionally. Remove from heat, drain, reserving the fat for later use and cool. Put the tomatoes in a mixing bowl and season with salt and pepper. Add the pancetta, red onions, basil, and croutons. Season with a drizzle of the extra virgin olive oil, salt and pepper. Remove the soup from the refrigerator and whisk until smooth. Add a little water if needed. To serve, ladle the soup into individual bowls. Garnish each soup with the relish.
Yield: 8 to 10 servings