Author: Abby Fammartino
Yields: 6 Servings
- 3 cups dried Great Northern white beans
- sea salt
- ¼ cup olive oil plus extra for drizzling
- 6 slices pancetta, diced
- 11/2 cups yellow onions, chopped
- 3 medium carrots, diced
- 3 cups celery, diced
- 4 cloves minced garlic
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 22 oz Italian plum tomatoes in puree, chopped
- 4 cups coarsely chopped or shredded savoy cabbage, optional
- 6 cups coarsely chopped kale
- ¼ cup chopped fresh basil leaves
- 31/2 cups chicken stock preferably homemade
- nutritional yeast, for seasoning before serving
- In a large bowl, cover the beans with cold water by 1 inch and cover with plastic wrap. Allow to soak overnight in the refrigerator
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium low heat for 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 teaspoon salt, the pepper and red pepper flakes. Cook over medium low heat for 10 minutes until the vegetables are tender.
- Add the tomatoes with their puree, the cabbage, if using, he kale, and basil and cook over medium low heat, stirring occasionally, for another 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food process or fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans.
- Pour the bean cooking liquid into a large measuring cup and add enough chicken stock t make 31/2cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. taste for seasoning and serve hot in large bowls drizzled with olive oil.