"Twice-Boiled" Vegetable Soup with White Beans

"Twice-Boiled" Vegetable Soup with White Beans is a gluten free and dairy free recipe with 10 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 11g of protein, 20g of fat, and a total of 298 calories. Only a few people really liked this soup. If you have savoy cabbage, olive oil, low-salt chicken broth, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place Great Northern beans in large saucepan.

Ingredients you will need

Great Northern Beans

Equipment you will use

Sauce Pan

Add enough cold water to cover beans by 3 inches; let soak overnight.

Ingredients you will need

Beans

Water

Drain. Return to saucepan.

Equipment you will use

Sauce Pan

Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour.

Ingredients you will need

Beans

Water

Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans.

Ingredients you will need

Beans

Heat 4 tablespoons oil in heavy large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste.

Ingredients you will need

Tomato Paste

Parsley

Onion

Add remaining vegetables and pancetta; sauté 3 minutes.

Ingredients you will need

Vegetable

Pancetta

Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight.

Ingredients you will need

Salt And Pepper