"Twice-Boiled" Vegetable Soup with White Beans

Ingredients

• 4 ounces green beans
• 10 tablespoons extra-virgin olive oil
• 2 tablespoons red onion
• 1 celery stalk
• 1 4-ounce slice pancetta or bacon
• 10 cups canned low-salt chicken broth
• ²/₃ cup dried Great Northern beans
• + 8 more ingredients
• • 2 tablespoons fresh parsley
  • 1 tablespoon tomato paste
  • 1 large russet potato
  • 2 large carrots
  • 2 zucchini
  • 1 bunch kale or Swiss chard
  • 1 red onion
  • 4 ounces savoy cabbage

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 pure...

View full recipe at Epicurious