"Twice-Boiled" Vegetable Soup with White Beans

Name: "Twice-Boiled" Vegetable Soup with White Beans
Yield: Makes 10 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; 2/3 cup; 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

Photography by Brian Leatart

April 30, 2000

Recipe notes