"Twice-Boiled" Vegetable Soup with White Beans Recipe

Name: "Twice-Boiled" Vegetable Soup with White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup dried Great Northern beans; 10 tablespoons extra-virgin olive oil; 2 tablespoons chopped red onion; 2 tablespoons chopped fresh parsley; 1 tablespoon tomato paste; 1 large russet potato, peeled, sliced; 2 large carrots, peeled, sliced; 2 zucchini, sliced; 1 red onion, sliced; 1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced; 4 ounces savoy cabbage, thinly sliced; 4 ounces green beans, chopped; 1 celery stalk, thinly sliced; 1 4-ounce slice pancetta or bacon; 10 cups (or more) canned low-salt chicken broth

Servings: persons

2/3 cup dried Great Northern beans
10 tablespoons extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 large russet potato, peeled, sliced
2 large carrots, peeled, sliced
2 zucchini, sliced
1 red onion, sliced
1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced
4 ounces savoy cabbage, thinly sliced
4 ounces green beans, chopped
1 celery stalk, thinly sliced
1 4-ounce slice pancetta or bacon
10 cups (or more) canned low-salt chicken broth

1
Place Great Northern beans in large saucepan.
2
Add enough cold water to cover beans by 3 inches; let soak overnight.
3
Drain.
4
Return to saucepan.
5
Add enough fresh cold water to cover beans by 3 inches.
6
Simmer until beans are tender, about 1 hour.
7
Drain.
8
Puree 1 cup beans in processor.
9
Set aside pureed beans and whole beans.
10
Heat 4 tablespoons oil in heavy large pot over medium heat.
11
Add chopped onion and parsley; saute 3 minutes.
12
Stir in tomato paste.
13
Add remaining vegetables and pancetta; saute 3 minutes.
14
Add 10 cups chicken broth, pureed beans and whole beans.
15
Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours.
16
Season with salt and pepper.
17
Cool slightly.
18
Chill uncovered until cold.
19
Cover; chill overnight.
20
Bring soup to simmer.
21
Remove pancetta.
22
Ladle soup into bowls.
23
Drizzle remaining oil over soup and serve.

1597

kcal

Calories

Fat

Carbs

203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2/3 cup dried Great Northern beans, 10 tablespoons extra-virgin olive oil, 2 tablespoons chopped red onion, 2 tablespoons chopped fresh parsley, and more.

Yes, "Twice-Boiled" Vegetable Soup with White Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Twice-Boiled" Vegetable Soup with White Beans

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