Ingredients Jump to Instructions ↓

  1. 2/3 cup 106g / 3.7oz Dried Great Northern beans

  2. 10 tablespoons 150ml Extra-virgin olive oil

  3. 2 tablespoons 30ml Chopped red onion

  4. 2 tablespoons 30ml Chopped fresh parsley

  5. 1 tablespoon 15ml Tomato paste

  6. 1 tablespoon 15ml Russet potato - peeled, sliced (large)

  7. 2 tablespoons 30ml Carrots - peeled, sliced (large)

  8. 2 Zucchini - sliced

  9. 1 Red onion - sliced

  10. 1 Kale or Swiss chard

  11. 4 oz 113g Savoy cabbage - thinly sliced

  12. 4 oz 113g Green beans - chopped

  13. 1 Celery stalk - thinly sliced

  14. 1 Pancetta or bacon - (4 oz)

  15. 10 cups 2370ml Canned low-salt chicken broth - or more

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Remove stems and ribs from Swiss chard; slice leaves. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; saute 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; saute 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve. This recipe yields 10 servings.


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