Ingredients
- 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
Description
In Leaner Times, This Hearty Soup Provided A Delicious Way For Tuscans To Use Their Leftovers.
Bon Appetit Magazine
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