Genoese Vegetable Soup

Name: Genoese Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 198 grams cups finely shredded cabbage; 794 grams can diced tomatoes with Italian seasonings; 2 carrots (6 oz. total), rinsed, peeled, and cut into 1/2-inch chunks; 237 milliliters chopped celery; 340 grams dried lima beans (see notes); 1 kilograms can fat-skimmed chicken broth; 151 grams green beans, ends and strings removed, rinsed, and cut into 1/2-inch pieces; 1 leek (about 1 1/4 in. wide); 12 Tbsps About extra-virgin olive oil; 237 milliliters chopped onion; 113 grams thin-sliced pancetta, finely chopped; 79 milliliters finely chopped Italian parsley; 12 servings Pesto alla genovese; 12 servings Salt and pepper; 198 grams cups thinly sliced Swiss chard; 227 grams Yukon Gold or other thin-skinned potato , scrubbed, peeled, and cut into 1/2-inch chunks; 227 grams zucchini, ends trimmed, rinsed, and cut into 1/2-inch chunks

You can never have too many soup recipes, so give Genoese Vegetable Soup It is perfect for Autumn. Head to the store and pick up beans, canned tomatoes, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Lima Beans

Beans

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Beans

Water

Drain beans; reserve liquid.

Ingredients you will need

Beans

Meanwhile, trim and discard stem end and tough green top from leek; peel off and discard tough outer layer.

Ingredients you will need

Leek

Cut leek in half lengthwise and hold under cold running water, flipping layers to rinse well. Thinly slice crosswise.

Ingredients you will need

Water

Leek

In an 8- to 10-quart pan over medium heat, frequently stir pancetta in 2 tablespoons olive oil just until limp, about 2 minutes.

Ingredients you will need

Olive Oil

Pancetta

Equipment you will use

Frying Pan

Add leek, onion, celery, and parsley; stir often over medium-high heat until vegetables begin to brown, 10 to 15 minutes.

Ingredients you will need

Vegetable

Parsley

Celery

Onion

Leek

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.

Ingredients you will need

Tomatoes In Juice

Potato

Carrot

Beans

Broth

Equipment you will use

Frying Pan

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.

Ingredients you will need

Green Beans