Genoese Vegetable Soup

Ingredients

• 7 oz cabbage shredded finely
• 28 oz canned tomatoes diced italian with seasonings canned
• 2  carrots rinsed peeled cut into 1/2-inch chunks (6 oz. total)
• 1 cup celery chopped
• 0.8 pound lima beans *soaked overnight dried (see notes)
• 49.5 oz fat-skimmed chicken broth canned
• 0.3 pound green beans rinsed cut into 1/2-inch pieces
• 1  leek 
• 12 tablespoons olive oil extra-virgin
• 1 cup onion chopped
• 0.3 pound thin- pancetta finely chopped
• 0.3 cup parsley italian finely chopped
• 12 servings pesto alla genovese 
• 12 servings salt and pepper 
• 7 oz swiss chard thinly sliced
• 0.5 lb yukon gold peeled scrubbed cut into 1/2-inch chunks
• 0.5 pound zucchini rinsed ends trimmed cut into 1/2-inch chunks

Equipment

• bowl
• frying pan
• ladle

Directions

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.
2. 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.
3. Drain beans; reserve liquid.
4. Meanwhile, trim and discard stem end and tough green top from leek; peel off and discard tough outer layer.
5. Cut leek in half lengthwise and hold under cold running water, flipping layers to rinse well. Thinly slice crosswise.
6. In an 8- to 10-quart pan over medium heat, frequently stir pancetta in 2 tablespoons olive oil just until limp, about 2 minutes.
7. Add leek, onion, celery, and parsley; stir often over medium-high heat until vegetables begin to brown, 10 to 15 minutes.
8. 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.
9. 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.
10. Ladle soup equally into bowls; spoon 1 tablespoon olive oil and about 1/2 tablespoon pesto alla genovese into each portion.
11. Serve with remaining pesto and salt and pepper to add to taste.