30-Vegetable Soup

  1. Rinse the beans in a colander, and transfer to a large, nonreactive bowl.
  2. Cover with water by 2 inches, and let soak in a cool place overnight uncovered.
  3. Drain, and transfer to a 9- to-10-quart heavy pot.
  4. Add 8 cups of water and the fresh or dried herbs.
  5. Cook at a gentle boil for about 60 minutes, or until tender.
  6. Add the plum tomatoes, and continue cooking for 10 minutes.
  7. Remove from the heat, and cool slightly.
  8. Puree the beans, tomatoes and all liquid in batches in a food processor.
  9. Return to the pot, and add all the vegetables except the spinach, Swiss chard and red chard.
  10. Season with salt and pepper, and bring to a simmer, stirring.
  11. Add small amounts of water just to cover the vegetables.
  12. Cook until all the vegetables are tender, about 20 minutes, adding more water if necessary.
  13. Add the spinach, Swiss chard and red chard.
  14. Cook for 1 to 2 more minutes, stirring.
  15. Add salt and pepper to taste, and red pepper to taste.
  16. Accompany with a cruet of olive oil for drizzling into the soup and, if desired, croutons.

white beans, water, fresh sage, fresh rosemary, fresh thyme, fresh basil, fresh parsley, tomatoes, garlic, yellow onion, white onion, red onion, scallions, carrot, celery, celery root, fennel, zucchini, yellow squash, gold potato, potato, green beans, green cabbage, chinese cabbage, black cabbage, butternut squash, broccoli rabe, frozen peas, tender, kale, leeks, broccoli, spinach, chard, washed red chard, salt, freshly ground black pepper, red pepper, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/5473 (may not work)

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