Twice-Boiled Vegetable Soup with White Beans

• 2/3 cup dried Great Northern beans
• 10 tablespoons extra-virgin olive oil
• 2 tablespoons chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon tomato paste
• 1 large russet potato, peeled, sliced
• 2 large carrots, peeled, sliced
• 2 zucchini, sliced
• 1 red onion, sliced
• 1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced
• 4 ounces savoy cabbage, thinly sliced
• 4 ounces green beans, chopped
• 1 celery stalk, thinly sliced
• 1 4-ounce slice pancetta or bacon
• 10 cups (or more) canned low-salt chicken broth

1. Place Great Northern beans in large saucepan.
2. Add enough cold water to cover beans by 3 inches; let soak overnight.
3. Drain.
4. Return to saucepan.
5. Add enough fresh cold water to cover beans by 3 inches.
6. Simmer until beans are tender, about 1 hour.
7. Drain.
8. Puree 1 cup beans in processor.
9. Set aside pureed beans and whole beans.
10. Heat 4 tablespoons oil in heavy large pot over medium heat.
11. Add chopped onion and parsley; saute 3 minutes.
12. Stir in tomato paste.
13. Add remaining vegetables and pancetta; saute 3 minutes.
14. Add 10 cups chicken broth, pureed beans and whole beans.
15. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours.
16. Season with salt and pepper.
17. Cool slightly.
18. Chill uncovered until cold.
19. Cover; chill overnight.
20. Bring soup to simmer.
21. Remove pancetta.
22. Ladle soup into bowls.
23. Drizzle remaining oil over soup and serve.

dried great northern beans, extravirgin olive oil, red onion, parsley, tomato paste, russet potato, carrots, zucchini, red onion, swiss chard, savoy cabbage, green beans, celery stalk, chicken broth

Taken from www.epicurious.com/recipes/food/views/-twice-boiled-vegetable-soup-with-white-beans-103428 (may not work)