"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita)

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.