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"Twice-Boiled" Vegetable Soup with White Beans

"Twice-Boiled" Vegetable Soup with White Beans
Photo by Brian Leatart

Ingredients

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

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

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