Genoese Vegetable Soup

Genoese Vegetable Soup
Photo by James Carrier

Ingredients

  • ¾ pound dried lima beans (see notes)
  • 1 can (28 oz.) diced tomatoes with Italian seasonings
  • 1 can (49 1/2 oz.) fat-skimmed chicken broth
  • Salt and pepper
  • 1 leek (about 1 1/4 in. wide)
  • 1 Yukon Gold or other thin-skinned potato (1/2 lb.), scrubbed, peeled, and cut into 1/2-inch chunks
  • Pesto alla genovese
  • + 10 more ingredients
    • 2 carrots (6 oz. total), rinsed, peeled, and cut into 1/2-inch chunks
    • 1/3 pound green beans, ends and strings removed, rinsed, and cut into 1/2-inch pieces
    • ¼ pound thin-sliced pancetta, finely chopped
    • About 12 tablespoons extra-virgin olive oil
    • 1 cup chopped celery
    • 1/3 cup finely chopped Italian parsley
    • 3 cups finely shredded cabbage (7 to 8 oz.)
    • ½ pound zucchini, ends trimmed, rinsed, and cut into 1/2-inch chunks
    • 3 cups thinly sliced Swiss chard (7 to 8 oz.)
    • 1 cup chopped onion

1. Sort lima beans, discarding debris. Rinse beans, put in a 3- to 4-quart pan, and add 1 1/2 quarts water. Bring to a boil over high heat; remove from heat and let stand at least 1 hour or overnight. Drain beans, add 1 1/2 quarts water, and bring to a boil over high heat. Cover, reduce heat, and...

View full recipe at My Recipes

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