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Ribollita "Twice-Boiled" Vegetable Soup with White Beans
"Twice-Boiled" Vegetable Soup with White Beans
(Ribollita)
 
 
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
One 4-ounce slice pancetta
10 cups (or more) chicken broth 

Directions:

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 olive 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 and 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 olive oil over soup and serve. Makes 10 servings.
 
That's it!
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