Name: "Twice-Boiled" Vegetable Soup with White Beans
Yield: Makes 10 servings
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

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"Twice-Boiled" Vegetable Soup with White BeansBrian Leatart

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.

Recipe information

Yield
Makes 10 servings

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

Preparation

Step 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.
Step 2
Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.

TagsSoup Soup/Stew Italian European Bean and Legume Vegetable Cabbage Leafy Greens Kale Swiss Chard Green Bean Starter Main Dinner Nut Free Dairy Free Gluten Free Easy Simmer Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes