A hearty, delicious soup for a nippy evening. Good with crusty bread and full-bodied red wine.
- 1/2 lb.dried, white beans
- 1/2 t. salt
- 1/4 lb. sliced, lean bacon, chopped
- 1/3 c. olive oil
- 1 onion, chopped
- 1 large carrot, diced
- 1 rib celery, diced
- 3 garlic cloves, chopped fine
- 2 zucchini, diced
- 1/4 lb. green beans, cut in 1/2 in. pieces
- 1/2 lb. boiling potatoes
- 4 c. shredded Savoy cabbage
- a 28-oz. can tomatoes, chopped and drained
- 4 1/2 c. chicken broth
- Parmesan cheese,grated and dry-cured sausages as accompaniments.
Soak beans overnight, then drain. Re-cover beans with water, by 2 inches, then simmer for 45 mins. - 1 hour. Remove from heat and let stand, uncovered.
In heavy kettle, cook bacon until crisp. Add onion and cook until onion is softened. Add carrots, celery and garlic and cook, stirring, for 4 mins. Add zucchini, green beans and potatoes, cutting potatoes into 1/4 in. dice. Cook and stir for 4 mins. Add cabbage and cook and stir til cabbage is wilted. Add tomatoes and broth and simmer the soup, covered, for 1 hour.
Drain white beams, reserving liquid. Puree half of them with 1 cup of reserved liquid in a food processor, and stir the puree and remaining beans into the soup. Simmer, uncovered, for 15 mins. Thin the soup, if desired, with more bean liquid. Season w/salt & pepperand serve with cheese and sausages. Serves 6 to 8
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Source: Epicurious Food
Submitted By: Sue Brendlen