Ingredients Jump to Instructions ↓

  1. 1 - 1 1/2 cups dried Cannellini or Great Northern Beans

  2. 2 ounces salt pork or pancetta

  3. 10 to 12 cups beef or chicken broth

  4. 1 onion, chopped

  5. 1 celery stalk, chopped

  6. 1 carrot, chopped

  7. 2 garlic cloves, chopped

  8. 1 cup loosely packed parsley, chopped

  9. 1/2 cup extra virgin olive oil

  10. 1/2 head savoy or curly cabbage, sliced

  11. 1 potato, diced

  12. 2 zucchini, diced

  13. 2 carrots, diced

  14. 2 cups chopped Italian styled peeled plum tomatoes Salt and freshly ground black pepper Parmesan cheese, grated for garnish

Instructions Jump to Ingredients ↑

  1. Method 1 Soak beans overnight in cold water. Drain beans, rinse, and place them in a large saucepan or stockpot. Add salt pork or pancetta and 6 cups of broth. Cover and bring to a boil. Reduce heat and cook gently for about 1 hour.

  2. Heat oil in a separate large stockpot. Add chopped vegetables (onion, celery, carrot, garlic, parsley) and sauté gently 5 to 8 minutes or until lightly browned. Add remaining vegetables and tomatoes. Add remaining 5 cups broth. Simmer for 40 to 50 minutes or until vegetables are tender.

  3. Remove salt pork or pancetta from beans. Dice finely. Transfer half of the beans to a food processor or a blender and blend into a paste. Add mashed beans to the vegetables. Add remaining whole beans, broth, and diced pork to vegetables.

  4. Simmer 5 minutes longer. Season soup with salt and pepper. Serve with a sprinkle of grated Parmesan cheese. Serves 10-12, easily. (This recipe makes a lot of soup!) Note Beans will absorb a great deal of liquid while cooking. Add more broth or water to replace lost liquid if needed, or the beans will stick.


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