Genoese Vegetable Soup

Notes: If making up to 2 days ahead, cover and chill; reheat to serve. For a quick start, omit dried lima beans and step 1. In step 4, use 2 cans (15 oz. each) butter (lima) beans, rinsed and drained, and add 2 1/2 cups more broth. If making pesto up to 2 days ahead, cover airtight and chill; stir before using. Or buy 1 cup pesto.

Yield: Makes 10 to 12 servings

Ingredients

• 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
• Pesto alla genovese
• Salt and pepper

Preparation

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.

Nutritional Information

Calories:

331 (71% from fat)

Protein:

9.2g

Fat:

26g (sat 5.4)

Carbohydrate:

18g

Fiber:

3.8g

Sodium:

287mg

Cholesterol:

9.6mg