Genoese Vegetable Soup

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

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 simmer, stirring occasionally, until beans are tender to bite, about 20 minutes. Drain beans; reserve liquid.
2. Meanwhile, trim and discard stem end and tough green top from leek; peel off and discard tough outer layer. Cut leek in half lengthwise and hold under cold running water, flipping layers to rinse well. Thinly slice crosswise.
3. In an 8- to 10-quart pan over medium heat, frequently stir pancetta in 2 tablespoons olive oil just until limp, about 2 minutes. Add leek, onion, celery, and parsley; stir often over medium-high heat until vegetables begin to brown, 10 to 15 minutes.
4. To pan, add 2 1/2 cups reserved bean-cooking liquid (save remainder for other uses or discard), drained beans, broth, tomatoes with juice, potatoes, and carrots. Bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, about 10 minutes.
5. Add cabbage, Swiss chard, green beans, and zucchini; cover and simmer, stirring occasionally, until all vegetables are very tender to bite, 20 to 25 minutes longer.
6. Ladle soup equally into bowls; spoon 1 tablespoon olive oil and about 1/2 tablespoon pesto alla genovese into each portion. Serve with remaining pesto and salt and pepper to add to taste.

beans, thin, extravirgin olive oil, onion, celery, italian parsley, chicken broth, tomatoes, potato, carrots, cabbage, swiss chard, green beans, zucchini, salt

Taken from www.myrecipes.com/recipe/genoese-vegetable-soup (may not work)