Minestrone Soup

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 1/4 cups dried beans, rinsed (great northern or similar)
• 1/2 teaspoon salt
• 1/2 lb potato
• 1/3 cup olive oil
• 1/4 lb pancetta, chopped (or lean bacon)
• 1 large onion, chopped
• 1 large carrot, cut into 1/2 inch cubes
• 1 celery rib, cut in 1/2 inch cubes
• 3 garlic cloves, chopped
• 1 lb zucchini, cut in 1/2 inch cubes
• 1/4 lb green beans, cut into 1/2 inch pieces
• 4 cups green cabbage, shredded (savory or similar)
• 1/2 lb kale, leaves chopped (remove stems and tough centers)
• 1 (28 ounce) can whole tomatoes, drained and coarsely chopped
• 4 1/2 cups low sodium chicken stock
• freshly ground black pepper
• 1 cup parmesan cheese, grated (parmigiano-reggiano)

Recipe

• 1 soak beans in cold water to cover by 2 inches and refrigerate for at least 8 hours.
• 2 drain and transfer to 3 quart heavy saucepan, add cold water to cover by 2 inches and bring to a boil.
• 3 reduce heat and simmer, uncovered until tender, about 50 minutes (add more water if necessary to keep them covered in water).
• 4 add salt and simmer for 5 additional minutes.
• 5 remove from heat and let beans stand, uncovered.
• 6 peel potatoes and cut into 3/4 inch cubes; place in bowl and cover with cold water.
• 7 heat oil large heavy pot over moderate heat.
• 8 add pancetta and cook, stirring until crisp and pale golden brown, 4 to 5 minutes.
• 9 add onion and cook, stirring, until softened, 4 to 5 minutes.
• 10 add carrots, celery and garlic and cook, stirring, for 4 minutes.
• 11 drain potatoes well and add to pot along with the zucchini and green beans; cook stirring for 4 minutes.
• 12 add cabbage and kale and cook until cabbage is wilted, about 5 minutes.
• 13 add drained tomatoes and stock and bring to a simmer.
• 14 cover and reduce heat; simmer for 1 hour.
• 15 drain beans, reserving liquid.
• 16 in a blender or food processor, puree half of beans with 1 cup of the reserved liquid.
• 17 stir pureed beans into the soup.
• 18 add the remaining beans and reserved liquid.
• 19 season with salt and pepper.
• 20 serve with grated cheese.
• 21 note:.
• 22 soup can be made up to 3 days in advance.