Twice-Boiled Vegetable Soup with White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ribollita In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means reboiled, and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil. 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 |
Directions:
1. 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. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; sauté 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.
2. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.
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