Twice-Boiled Vegetable Soup With White Beans

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Twice-Boiled Vegetable Soup With White Beans

 

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

4 ounces savoy cabbage, thinly sliced

4 ounces green beans, chopped

1 celery stalk, thinly sliced

10 cups broth or more

 

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.

Remove stems and ribs from Swiss chard; slice leaves.

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, sauté

3 minutes. Add 10 cups 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. Bring

soup to simmer. Ladle soup into bowls. Drizzle

remaining oil over soup and serve.

Yields 10 servings

 

 

 

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