Minestrone Soup

Submitted by Galley Wench

"The best Minestrone soup EVER! Recipe comes from the Gourmet Cookbook."

 

• Ready In: 2hrs 30mins
• Ingredients: 17
• Serves: 8

ingredients

• 1 1⁄4 cups dried white 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

• Garnish

• 1 cup parmesan cheese, grated (Parmigiano-Reggiano)

directions

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.